A Conversation for Gratin Dauphinois
thin, but not too thin
Connie L Started conversation Oct 16, 2002
Being of French ascent, my dad even born in the Dauphiné (the region that gave its name to this delicious dish), I feel compelled to add a comment on this one.
I have noticed that if the potatoes are sliced too thin (anything below 5mm), they tend not to cook properly and remain crunchy, while they should end up closed to a puréed texture.
Any of our esteemed researcher care to explain why that is ?
And nutmeg is definitely a must.
Connie
thin, but not too thin
Spiff Posted Oct 17, 2002
There is a whole debate over the nutmeg thing! 
purists (no, not 'French people who like mash potatoes!
) won't hear of it, whilst most 'supermarket' recipes will include it.
Key: Complain about this post
thin, but not too thin
More Conversations for Gratin Dauphinois
Write an Entry
"The Hitchhiker's Guide to the Galaxy is a wholly remarkable book. It has been compiled and recompiled many times and under many different editorships. It contains contributions from countless numbers of travellers and researchers."