Potatoes Boulangeres

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Glenys Morgan

Potatoes Boulangeres

However many times I try to cook this the milk and or cream curdle, the result looks horrific. Can anyone help please.
Glenys

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The Cat's Mother

Boulangere Potatoes

I don't put milk or cream in Potatoes Boulangere - only stock. Perhaps you mean Dauphinoise? Long slow cooking is possibly the answer - don't have any problems with curdling for either method.

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Gerry

Potatoes Boulangere


" I don't put milk or cream in Potatoes Boulangere - only stock. Perhaps you mean Dauphinoise? Long slow cooking is possibly the answer - don't have any problems with curdling for either method. "
Same here, Cat's Mother, using veg or meat stock. Never cook with milk/cream anyway.

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sam from worthing

Potatoe Boulangeres


if you follow this recipe. You will NOT go wrong.

http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/potatoes-boulangeres-with-rosemary.html

for dauphinoise (with milk - use whole fat milk- and cream)...

follow this recipe

http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/gratin-dauphinois.html

Neither of these dishes never fail.

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Amanda

Potatoes Boulangeres in advance

Hi Sam,

Is it possible to make potatoes boulangeres in advance and reheat? I am having a dinner party and need the grill for 15 mins when the boulangeres should be cooking.

Alternatively, will is stay hot if I cook an hour before serving and keep covered in foil?

thankyou

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Welshcookie

Potato dishes

You can cook it the day before and reheat when required.

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Amanda

Thank you

Great - thank you.

How long do you think I should reheat for?

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sam from worthing

Amanda - Pot Boulangeres


Just until warmed through even - I have done the day before too - i do cover with tin foil, and it has varied for me too, from 20 mins to 40 mins, i used a fan electric oven on about 160c.

 
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