{"id":5855,"date":"2024-01-01T14:36:00","date_gmt":"2024-01-01T14:36:00","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=5855"},"modified":"2024-02-11T11:53:24","modified_gmt":"2024-02-11T11:53:24","slug":"pomme-dauphinoise","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=5855","title":{"rendered":"Pomme Dauphinoise"},"content":{"rendered":"\n<p>This recipe feels authoritative.  Not experimental, not &#8220;<em>here&#8217;s a quick stab at it<\/em>&#8220;. <\/p>\n\n\n\n<p>More &#8220;<em>this is how you make a pomme dauphinoise<\/em>&#8220;.  From the wording, including story of it being something he made tens of each and every day as a young chef, to the clear instructions and most importantly in the tasting&#8230; Absolutely wonderful, savoury and fudgey.<\/p>\n\n\n\n<p>I suppose I wonder if a more roast potato-esque brittle crisp could be achieved on top rather than the slightly firm thing here.  A little more fat on top, or perhaps a parboiled layer just for the top.. But it&#8217;s still extremely good and not in the least detrimental.<\/p>\n\n\n\n<p>From Nigel Slater (I forget the book right this second).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe feels authoritative. Not experimental, not &#8220;here&#8217;s a quick stab at it&#8220;. More &#8220;this is how you make a pomme dauphinoise&#8220;. From the wording, including story of it being something he made tens of each and every day as a young chef, to the clear instructions and most importantly in the tasting&#8230; Absolutely wonderful,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[367,4,72],"class_list":["post-5855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-french","tag-nigel-slater","tag-potato"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5855"}],"version-history":[{"count":2,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5855\/revisions"}],"predecessor-version":[{"id":5884,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5855\/revisions\/5884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5856"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}