Gratin Dauphinois is a dish that I know how to make from scratch - you just put layers of potato in an ovenproof dish, season them with salt and pepper and cover them with milk, cream or a mixture of both. You can top with grated cheese if you like then put it in the oven for a couple of hours. When I came across a sachet of Schwartz Dauphinoise Potato Bake recipe mix in the cupboard, I was keen to see what we'd think and how it would compare.
I chopped up the potatoes and layered them in a dish.
The mix is very much like a cheese sauce mix - you add milk, bring it to the boil, leave it to simmer to thicken, then pour it over the potatoes.
An hour and a half later, I had lovely soft fluffy potatoes to go with my simple slow cooker pork. They were lighter and less creamy than my usual gratin dauphinois but equally tasty. A unanimous thumbs up from the family who thought it made a nice change to roast potatoes.
The ingredients list for the mix is as follows : Modified Maize Starch, Fat Powder (Vegetable Fat, Lactose, Milk Protein), Garlic Powder (13%), Cream Powder (12%), Salt, Thyme (4%), Protein Enriched Whey Powder, Black Pepper (2%), Flavouring. The garlic and thyme give it a nice lift.
Other blogposts you may be interested in :
No comments:
Post a Comment