yucky daupinoise in slow cooker :(

[crisgal]

i made them today - the potatoes are cooked to perfection but the milk curdled and has a cheesy flavour - even though there's no cheese in it. bluerrgh

[humbersloop]

Yup, that's how they come out.

I live and die by by our slow cooker but some things just don't translate. Dauphinoise depend on moisture being driven out slowly, over a long dry period, ie oven bottom, uncovered.

A slow cooker locks moisture in , so forget cooking with milk or cream in it anyway, it splits the fat and liquid, so just stick to stock. If you have great tates, just flash them under the grill to brown.

[crisgal]

i din't realise that, humbersloop, i shall stick to stock and make more of a lyonnaise. thanks

[chris1957au]

If you use stock they will become more of a boulangere potato layers of sliced potatoes and onions,chopped parsely and a little white stock, lyonnaise are Saute potatoes with the addision of saute onions.

Boulangere Potatoes were the potatos cooked in french bakeries in low flat dishs to accommadate a piece of meat on top (usualy lamb) so that it could be roasted in the low flat bakers ovens, hence there name

[crisgal]

yeah that's what i meant ;)