pommes boulangere

[aqua]

but thats over a fortnights food budget for us

 

[Wolfie]

yeah but food goes further if you slice it really really thinly ...

 

[moose]

As I've just pointed out to Aqua, it was around £60 when I got it for my birthday 10 years ago. So that's £6 a year
Or a fraction of a penny per dauphinoise/tarte tatin/moussaka.

 

[Ms T]

yes please

2 tsp butter
1.5 cups of chicken stock
3/4 cup of dry white wine
2 bay leaves
1 garlic clove, smashed
1.5 tsp salt
1 tsp black pepper
grated nutmeg
2 lbs potatoes
1.5 oz parmesan

Grease a baking sheet with 1 tsp of the butter (I use a square metal tin).

Combine the stock, wine, bayleaves, garlic, salt, pepper and nutmeg in a large saucepan and simmer until the liquid is reduced to 2 cups -- about 10 minutes.

Slice the potatoes thinly, then add to the broth and simmer for 5 mins, or until the mixture thickens slightly. Remove and discard the bay leaves and garlic. Pour into the tin and smooth out into an even layer. Dot with the remaining butter and sprinkle with the parmesan.

Bake for 50 mins or until golden and crispy. Let it rest for 5 mins before serving.

This recipe is great because you get a lot of the nice crispy bit, which is the best part of a potato gratin, imho.

 

[aqua]

As I've just pointed out to Aqua, it was around £60 when I got it for my birthday 10 years ago. So that's £6 a year
Or a fraction of a penny per dauphinoise/tarte tatin/moussaka.

but but, £120 now!

 

[tarannau]

That thing will last though. I couldn't possibly justify the expense given how rarely I need to slice things that finely, but it looks like one hell of a solid unit that outlast your fingers. Particularly if you had to use something that vicious.

And frankly I'd get fat if I had one of those. Plantain chips sliced up in a matter of seconds and ready to fry and eat warm. God help me and my gluttony...

 

[aqua]

*has added it to her birthday list*

 

[moose]

I use it as often as I can pluck up courage - coleslaws and shredded salads, Chinese 'seaweed', ribbons of courgette and carrots to drop in a clear soup, apples for baked apple crisps, cucumber for proper sandwiches....

And probably Mrs T's recipe, now.

 

[aqua]

*is going to check the food processor at home and the size of spud it will take*