Dauphinoise Potatoes?

[Tilly2]

Yesterday I made a dish of daupinoise potatoes to go with the lamb. There was loads left over. Can I warm it up for tonight's meal, sort of bubble and squeaky?

[EcclesCake]

Not sure about the bubble and squeak reference, but reheating them is no prob.

[Tilly2]

Thank you, Eccles. I used creme fraiche instead of cream. Will that still be O.k.?
Shall I put it in the oven or microwave it?
Sorry to ask daft questions. I don't usually do warmed up leftovers.

[excelsior-1]

yum yum

would you welcome a dinner guest? ..... I'll bring a bottle

[Alston]

It should re-heat ok if put in the Micro.

Enjoy your meal.

Al

[ummmm]

Fine, heat them in either microwave or oven.

[EcclesCake]

Ooh, creme fraiche splits quite easily. I'd reheat gently in the oven, you could try nuking in the micro but it might spoil the appearance and to some extent the texture.

[humbersloop]

bung it in the oven under some foil with the shiny side down and warm through tilly

you can stick it in the nuke, but I think microwaved cheese goes rubbery

[Graham-W]

Microwave would be quicker, but either way would work.
Cover the dish with something to stop splashing and give it a couple of minutes on full. Stir and give it another minute. Stir and see if it's hot enough.

[ummmm]

I've never put cheese in daupinoises.

[Graham-W]

As Ummm says, that would be "potatoes au gratin". Not Dauphinoise.

[Tilly2]

There's no cheese in it. Just leeks, potatoes, garlic and creme fraiche.

[Tilly2]

Thanks everyone. It's going in the oven.

[humbersloop]

ok, ok, so I imagined the cheese ;0

[Tilly2]

This is from Nigel Slater's recipe.

There are many variations, some of which include grated Gruyère or Parmesan, dried porcini, anchovies and even eggs. I tuck pieces of smoked mackerel in mine if I am making it more of a main course, or pancetta.

[gingejbee]

Sorry Eccles, but creme fraiche does NOT curdle easily - that's why it's becoming more and more popular.

[Tilly2]

Well I heated it in the oven and then mashed it with some newly boiled potatoes and it was the creamiest, dreamiest, best mashed potato I've ever had. Lovely comfort (and fattening) food. It went beautifully with the cold lamb. Thanks for all the help.

[EcclesCake]

Gingered, whether CF splits will depend on the fat content and many people seem to favour the low fat variety.

Glad you enjoyed your supper Tily.

[Tilly2]

I used low fat C.F.

[MadMen]

Reminds me of an episode of Come Dine With Me, that I saw last week.
The guy on there said he was making "Dolphin-nose potatoes"!

[excelsior-1]

glad it was a successful evening for you, Tilly