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

asked by @mariodc about 7 years ago

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4 answers 1792 views
496e3e21 39ca 4097 9452 893af2b65dbb  port2
added about 7 years ago

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

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Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 7 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!

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84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 7 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.

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2458e6a2 8bc0 4127 ade7 7b4aeee937ac  dsc 0013
added about 7 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.

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