You can make a larger dauphinoise using the dish measurements already given in “Zhuzh your leftovers” and upping the recipe – 1.350g/3lb of potatoes and adding 725ml/1¼ pints of of cream – ensure your dish is filled to within 2cms/¾” from the top.
You can save yourself time if you like prepping ahead. I peeled the potatoes, placing them immediately into a bowl of cold water, ready to rinse and dry. I didn't use a mandoline – unless you're proficient and a lover of washing up difficult kit with deadly blades I'd suggest a smaller, but effective alternative – an onion & potato holder. Such holder secures the peeled potato thus enabling you to slice the potatoes thinly and evenly.
Here it is :
You can pay as little as £2 – I chose the one shown because it's food grade stainless steel - £7.99 – more robust for frequent use!
As for the number of serves you'll get – for the smaller version it depends on the appetites so could be 3 or 4 – I'd go 3 but it depends on what else you're serving. The larger version will give you between 6 or 8.
My tester has already had the “cheats way” version which she served with ham hock. I have done a doorstep delivery of the “real deal” this morning … watch this space for the verdict!
Photo guide up next
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