Vocal Voices

Or however it's spelt

Di gave me a recipe on the old board for this, wrote it down and have looked high and low for it. Can't find it anywhere.

I'm thinking of doing it for Christmas Day and I know it involves having potatoes cut really thinly and I'll be using creme fraiche, but I'm sorry, I really can't remember if there is garlic and onion in it or just garlic or anything else.

No rush, as it's not for a while but thank you xxx

I love dauphinoise. They are my favourite way of having potatoes.

I don't tend to follow a recipe anymore but here's one for you Ton.

Its pretty much exactly as I do it.

http://www.bbcgoodfood.com/recipes/4026 ... e-potatoes

Aw thanks Debih, that's the one xxxxxx

You are good using the creme freche.

Lashings of double cream for me!!!!

Can't get it, sadly, so creme fraiche, when I can actually get it, it is!

debih wrote:You are good using the creme freche.

Lashings of double cream for me!!!!

Ditto! It's a bit sinful, but we don't have it very often.

One of our favourites for the restaurant menu was Pommes Anna as it could be reheated as and when for service. Utterly lush and only needing spuds, butter and salt.

http://www.cooklocal.com/2011/03/22/pom ... ever-make/

I do those too Fugi, and Boulangere (stock instead of cream).
Only ever use creme fraiche, I find cooked double cream far too rich. If I don't have any, you can also sprinkle a little flour on the layers and just use milk Not quite the same obviously, but fine if it's not a special occasion

Yes Di, I love Bolangere as well and wish more eating out places would do more interesting things with spuds rather than just chips and jackets. Especially these and Anna as they don't spoil for standing.

I've done Bolangere too, but also likethe sound of those pomme anna.

Ho hum, will have to decide soon, I suppose