Cooking & Baking

GoneOffShore

(17,340 posts) Wed Nov 22, 2017, 04:14 PM Nov 2017

Anybody check multilple recipes for classic dishes?

Doing Potatoes Dauphinoise for tomorrow, and I've got four books open.
Paula Wolfert - Southwest France
Dorie Greenspan - My French Table
Anthony Bourdain - Les Halles Cookbook (The restaurant is now, sadly, closed)
Larousse Gastronmique - 1980's edition

Every one has a slight variation, which is all to the good.

There will be cream, Gruyere, butter, thyme, bay leaf, rosemary, and garlic. And did I say Gruyere?

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	I've got one recipe and I stick to it.
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	I use a recipe but change it every time.
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	I've got so many cookbooks that I never know what to choose, so I don't cook.
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Anybody check multilple recipes for classic dishes? (Original Post) GoneOffShore Nov 2017 OP

Recipes are for the weak. The important things about this dish are... TreasonousBastard Nov 2017 #1

Always... Liberal Jesus Freak Nov 2017 #2

Same here! beveeheart Nov 2017 #4

That's how I do it too. Control-Z Nov 2017 #5

Same here. Consistency is not my habit. Hortensis Nov 2017 #7

I prefer my old Irish recipe for Potatoes O'Gratten... shanny Nov 2017 #3

Where is the onion? irisblue Nov 2017 #6

TreasonousBastard

(43,049 posts)

1. Recipes are for the weak. The important things about this dish are...

Reply to GoneOffShore (Original post)

Wed Nov 22, 2017, 04:27 PM

Nov 2017

cream and garlic-- everything else is an interesting, and tasty, option.

Gruyere sounds like an excellent and most tasty option-- not your grandma's scalloped potatoes any more.