Any foolproof recipes for Dauphinoise Potatoes?

[Printemps]

I simply adore Dauphinoise Potatoes but invariably mine curdles. With friends coming for Crimmie I really would like to serve this without it splitting. Have any of you got a foolproof recipe? Or should I say, a recipe for a fool!!!

[Lovage]

Try creme fraiche thinned with a little stock rather than milk - never splits

[phil the shed]

my simple recipe
slice potatoes place in large pan
chop garlic add to potatoes
add a pint of double cream
or enough to cover required quantity of potato ( you know what i mean)
bring to a low simmer/boil
pour into ovenproof dish and pop in oven about 180 for an hour

Never used milk or creme fraiche defeats the object........
its also good topped with a little cheese for the last 15 minutes in oven
then you have dauphinoise au gratin

[danmon_81]

double creme shouldnt split.....higher the fat content less likely to curddle

[Nicos]

I often start mine off in the microwave just to soften the spuds. A couple of minutes at a time - it's really quick once it's in the oven.
I used to use milk and it always seemed to curdle- just double cream now.
Have fun trying out the different methods!!!

[Jardiniere]

oh here we go again! you cant get double cream in france!

[Nicos]

oh here we go again! you cant get double cream in france!

Hah!!!..well- it being a French recipe- I googled the recette- and it's Chantilly cream they use - and full fat milk.

[Printemps]

Oh for double cream, not just for this recipe but with its ability not to split when heated, is something I really miss. I'm certain Nicos can get it in Normandy - home of all things creamy and apple-y!!!

I'm going to give Lovage's tip a go - thinning creme fraiche with stock. I usually use creme fraiche thinned with milk, but it often splits. I'll let you know how I get on.

Nicos - what on earth were you 'googling' to get Chantilly cream as a basis for dauphinoise potatoes? Chantilly cream is sweet!!!! You been at the Calvados again??!!! LOL!!

As an afterthought - could too hot a temperature in the oven cause the non-double cream recipes to split?

[Hilary B]

If you can get milk that hasn't been too thoroughly UHTed and homogenised, it may be possible to get 'clotted' cream (sort of) out of it. You have to warm it VERY SLOWLY to 'too hot to put your hand in', but well short of boiling (it should take HOURS from cold to this temp, cover the pan with a cloth, not a lid). Then allow to cool slowly. If your luck is in, you can then skim off some proper thick clotted-type cream.
It works with homogenised-pasteurised, but not tried UHT, so that may be one alteration too far.

[Mac]

There is only one word you need to know for this - Delia......perfect every time....

[Rixy]

Larousse Gastronomique -

Pommes de terre Dauphinoise

Slice 500 grams potatoes very finely, put them in a bowl and moisten with 3 decilitres of boiled milk with a beaten egg added to it.
Season with salt, pepper and grated nutmeg. Add 50 grams of grated Gruyere cheese and mix.

Put these potatoes into an earthenware dish,buttered and rubbed with garlic. Sprinkle with grated Gruyere and scatter 25 grams of butter over the top, wipe the edges of the dish carefully and bake in a slow oven for 45 minutes.