A Cooking Recipe and How To Make It

[kevinr]

Hello Friends.
I need some help on a cooking problem when I was at home with my Foster Mum and Foster Dad. My mum use to do a dish that was done in the oven I don't think it had a name for it but I seem to remember that she use to cook Cheese Eggs and Milk in a fair size dish mind you mum had too with my Foster Brother being there he could eat anything. Mum was also a cook in a firm in South Yorkshire. Mum would always come home with a sample from the lunch she had cooked at the firm she worked at so this one is called Potato something I can say but can't spell it. What it was was sliced Potatos in a roasting tin with a Layer of sliced onions then another layer of sliced potatoes and so on until nearly full I think it would be covered in water I think then put in the oven to cook for how long I have no idea. Any help on this would be greatly appreciated and would it effect my Diabetes eating them.

 

[mark king]

Hello @kevinr .
Sounds very like [posh name] Dauphine Potatoes.
Here's a simple Jamie Oliver recipe to follow and remember you can change the ingredients to suit you.
Just search Google on Jamie and the potato name above as I don't seem to be able to get the link in here..

Yes potatoes are carb laden so you will have to portion control what you put on your plate or no pud for afters.

Jamie's Ingredients cook in a pre heated oven @ 220 Degrees Centigrade for 30 to 35 mins until soft but brown.

1. 1 large red onion.
2. 1kg Maris Piper potatoes (that's about 6 medium-sized potatoes) skin on.
3. 1 nutmeg.
4. 2 cloves of garlic.
5. 1 x 300ml tub of single cream - I used double/heavy cream.
6. 3 or 4 anchovies in oil.
7. a big handful of Parmesan cheese.
8. 2 bay leaves.

The nutmeg and anchovy oil can be optional, the garlic too but it is a must for me.

Best

 

[adrian1der]

Dauphinoise potatoes

Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes

www.bbcgoodfood.com

 

[Piglet]

It could also be gratin (pronounced gratan) potatoes but is cooked with cream and garlic as well as onions. a google search will find it.

Cheese eggs and milk are a basic starting point for a quiche too if you fancy using shop bought pastry I would use shortcrust for the base, google blind baking as this will stop the liquid filling from making the bottom soggy.

 

[adrian1der]

It could also be gratin (pronounced gratan) potatoes but is cooked with cream and garlic as well as onions. a google search will find it.

Cheese eggs and milk are a basic starting point for a quiche too if you fancy using shop bought pastry I would use shortcrust for the base, google blind baking as this will stop the liquid filling from making the bottom soggy.

I make crust-less quiche - just pour the eggs/cheese into a dish and bake. Much lower carbs without the pastry

 

[Piglet]

depends of whether you are on a low carb diet or not! Type 1's need some carbs

 

[adrian1der]

Indeed but @kevinr is a T2

 

[Piglet]

and I am a type 1! I thought this forum was for everyone to read so type 1's might find the comments useful too.

 

[silentsquirrel]

With stock rather than cream it is boulangere potatoes, several recipes on BBC Food.

We used to make something similar in a very heavy based pan on the hob. We called it potato fat! Layers of thinly sliced potatoes and onions, with salt and dripping in between the layers, couple of spoons of water to stop the bottom catching. I have also done it with olive oil instead of the dripping.

Even with the benefit of insulin it is a very occasional treat, far too moreish. I'm afraid none of these are that good for a T2 not on insulin, and sticking to tiny portions would be difficult! You could try doing with celeriac instead of spuds.

 

[JJay]

Sounds like Scalloped Potatoes https://www.tastingtable.com/cook/recipes/How-to-Make-Old-Fashioned-Scalloped-Potatoes.

Strictly speaking, a Gratin Dauphinois doesn't have eggs, cheese or onions. I always use Delia Smith's recipe - around 25g carbs per portion

 

[trophywench]

The worst thing with any of the suggested recipes is using the mandolin to slice the spuds thinly and evenly. However since my beloved husband is not terrified of it - he gets the job! (I'm only terrified because you always get at least finely sliced fingernail in it if not ditto fingertip.) And Delia's veg recipes don't tend to include Cook's haemoglobin! Though I suspect Gratin Dauphinoise Rose might look quite pretty!

 

[Bruce Stephens]

The worst thing with any of the suggested recipes is using the mandolin to slice the spuds thinly and evenly.

Yes, after one incident I'm careful always to wear a protective glove.

 

[trophywench]

I'd need at least chain mail - if not the full metal gauntlet!

 

[silentsquirrel]

May not be as thin, but a knife is good enough without the added trauma.

 

[kevinr]

Thank you to everyone for your reply and I will put it to good use when the weather changes and it's not so hot. I have got two fans on in my lounge but the temperature is reading 85F oh and I am type 2

 

[Bruce Stephens]

I'd need at least chain mail - if not the full metal gauntlet!

Looks like you can buy basically that though it'll cost quite a bit (I'm thinking of the Anself cut resistant glove which appears to be stainless steel). I just have one made by Microplane which this listicle rates poorly: https://www.verybestreviews.com/best-cut-resistant-gloves-review/

(If you already have a husband who can do such things safely I guess having him do it is cheaper.)

 

[Drummer]

I have a slicer device where you slide the thing to be sliced over a blade, but it has a holder and presser downer with a handle, so no danger of blood letting.

 

[trophywench]

My holder down thingummy works best with symmetrical items, which peeled spuds aren't, so perfectly happy to let the husband carry on, frankly!

No need to invest in anything new when the used one you've had years (and of course already invested much more than money in) still works fine for this purpose! LOL

 

[Drummer]

My holder down thingummy works best with symmetrical items, which peeled spuds aren't, so perfectly happy to let the husband carry on, frankly!

No need to invest in anything new when the used one you've had years (and of course already invested much more than money in) still works fine for this purpose! LOL

Oh most of my kitchen 'toys' were bought years ago. The person taking my order for new bits for my Tefal Actifry was most impressed when I gave its number.
Potatoes don't actually feature on my menu, but swede does, and it is easy to cut a slice, peel it and cut it in half then put the two halves together side by side and slice it, then put it in the Halogen oven (another good toy) to broil gently.

 

[kevinr]

One thing is puzzling me if a new pan like a frying pan and it's non stick so how come a label can stick to it. I am just getting over a very bad upset stomach due to my cooking and not looking at the use by dates. There is certain foods I can't look at now as it makes me queasy I am living on salads at the moment and loving them it's the one thing that stays down. I am off to the Cancer Hospital in 2 weeks time for another scan to see how my prostate is progressing now as it has got bigger and what this lump that is the size of a walnut in my Groin. To say I am scared and frightened is not a joke because I am really scared but I can't have chemotherapy or radiotherapy because of some tablets that I take and they have to be taken for the rest of my life which could be a short life or a half live depending how you look at it.