🔕 🔔
Loading…

My Basket ()

All questions

@Foodpickle what cream do I use for Gratin Duphanoise potatoes?

asked by @mariodc over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1761 views
496e3e21 39ca 4097 9452 893af2b65dbb  port2
added over 6 years ago

Sweet, heavy cream! (At least 42% fat, I'd say...)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 6 years ago

You can actually use whole milk and still get nice results, because the starch in the potatoes thickens the liquid -- in fact, I find that cream alone can be a little heavy. I scald the milk, infuse it with a crushed garlic clove, and then pour it over thinly sliced, raw potatoes layered with cheese, salt and pepper -- cover and bake!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 6 years ago

I usually use heavy cream and I don't cover. I guess the upshot is that you can do what you like. There's a huge range for success.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2458e6a2 8bc0 4127 ade7 7b4aeee937ac  dsc 0013
added over 6 years ago

my friend from Lyon swears by heavy cream and every time I do it, I use heavy cream too. Its not on the light side, yes, but its not supposed to be diet food haha. I also find that lots and lots of fresh ground nutmeg give it that delicious french mountain feel.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.