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Classic Dishes in Classic Black - Pommes de Terre au Dauphinoise (Scalloped Potatoes the Dauphine Way)
by
Shane "Culinary Alchemist" Wingerd
Calificación: 4.0
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%20casserole,%20if%20you%20are%20worried%20about%20the%20potential%20caloric%20intake%20from%20consuming%20said%20Potato%20Nirvana,%20I%20would%20highly%20recommend%20the%20Classic%20Black%20(aka:%20French%20Black).%3C/p%3E%3Cp%3EWhy,%20you%20ask?%20%20The%20Classic%20Black%20dish%20has%20the%20magickal%20effect%20of%20lowering%20the%20fat%20content%20of%20this%20dish.%20%20After%20all,%20we%20all%20know%20that%20black%20is%20slimming.%20(That's%20my%20story%20and%20I'm%20sticking%20to%20it.)%3C/p%3E%3Cp%3EPommes%20de%20Terre%20au%20Dauphinoise%3C/p%3E%3Cp%3EPlace%20a%20mandolin%20over%20the%20bowl%20of%20Cream%20and%20begin%20slicing%20the%20potatoes,%20letting%20them%20fall%20into%20the%20bowl%20of%20Cream.%20(use%20the%20guard%20please...%20fingers%20must%20remain%20intact%20for%20the%20next%20step)%3C/p%3E%3Cp%3EGive%20the%20Potatoes%20a%20good%20tossing%20in%20the%20Heavy%20Cream%20to%20make%20sure%20they%20are%20well%20coated.%20(this%20will%20prevent%20browning)%3C/p%3E%3Cp%3ECut%201%20of%20the%20cloves%20of%20garlic%20in%201/2%20and%20rub%20the%20inside%20of%20the%20Classic%20Black%201.8%20liter%20Casserole%20dish%20(F-6-B).%3C/p%3E%3Cp%3EThen%20rub%20the%20dish%20down%20with%201%20TB%20of%20the%20Butter.%3C/p%3E%3Cp%3EMince%20the%20remaining%201%201/2%20cloves%20finely.%3C/p%3E%3Cp%3ESprinkle%20the%20minced%20garlic%20over%20the%20bottom%20of%20the%201.8%20liter%20Casserole%20(F-6-B)%3C/p%3E%3Cp%3EBegin%3C/p%3E%3Cp%3Elayering%20in%20a%20circle%20around%20the%20edge%20of%20the%20pan,%20slightly%20overlapping%3C/p%3E%3Cp%3Ethe%20previous%20potato%20slice.%20Once%20the%20outer%20ring%20is%20complete,%20simply%20fill%3C/p%3E%3Cp%3Ein%20the%20middle%20with%20more%20overlapped%20slices.%3C/p%3E%3Cp%3ESprinkle%20the%20layer%20with%20Salt,%20White%20Pepper%20and%20freshly%20grated%20Nutmeg.%3C/p%3E%3Cp%3ERepeat%3C/p%3E%3Cp%3Ethe%20last%202%20steps,%20two%20more%20times,%20but%20layer%20the%20potato%20slices%20in%20the%3C/p%3E%3Cp%3Eopposite%20direction%20giving%20you%203%20layers%20of%20potatoes.%3C/p%3E%3Cp%3E(No%20more%20than%203%20layers%20or%20it%20will%20take%20them%20way%20too%20long%20to%20cook)%3C/p%3E%3Cp%3ECarefully%20pour%20the%20starchy%20cream%20from%20the%20bowl%20over%20the%20potatoes.%3C/p%3E%3Cp%3EThe%3C/p%3E%3Cp%3Elevel%20may%20not%20be%20quite%20high%20enough.%20You%20want%20the%20potatoes%20to%20be%20just%20barely%20covered,%3C/p%3E%3Cp%3Eso%20you%20may%20have%20to%20add%20another%201/2%20cup%20of%20heavy%20cream%20(I%20usually%20have%20to)%3C/p%3E%3Cp%3EDot%20the%20top%20layer%20with%202%20TB%20Cultured%20Butter.%3C/p%3E%3Cp%3EBake%3C/p%3E%3Cp%3Efor%20at%20least%2050%20minutes.%20(1%20hour%20if%20using%20French%20White/Bisque/Bleu...%20Classic%20Black%20absorbs%20more%20heat%20and%20cooks%20slightly%20faster%20than%20regular%20white%20Corningware)%3C/p%3E%3Cp%3ESee%20what%20I%20mean%20about%20making%20sure%20there%20is%20enough%20room%20in%20the%20dish....%20Nice%20and%20bubbly!%3C/p%3E%3Cp%3ECheck%20to%20see%20if%20the%20potatoes%20are%20tender,%3C/p%3E%3Cp%3Eusing%20a%20knife;%3C/p%3E%3Cp%3EIf%20not,%20bake%20for%20an%20additional%2010-15%20minutes%20(Low%20and%20slow%20is%20the%20key%20to%20keeping%20the%20resulting%20cream%20sauce%20from%20separating)%3C/p%3E%3Cp%3ERemove%20the%20casserole%20dish%20from%20the%20oven%20and%20allow%20to%20set%20for%2010%20minutes.%3C/p%3E%3Cp%3EServe%20and%20consume%20with%20wild%20abandon!%3C/p%3E%3Cp%3EWhere%20is%20your%20Corningware!!%3C/p%3E){kind=link}