Do you add the gelatin at the end of the cooking time or the beginning?
If you add it at the beginning, I'm wondering - how do you determine the right amount of gelatin so that the water eventually thickens down to a thick gelatinous sauce, but don't add so much gelatin that the water thickens to quickly and you don't get enough time to cook the potatoes properly?
If you add it at the beginning, I'm wondering - how do you determine the right amount of gelatin so that the water eventually thickens down to a thick gelatinous sauce, but don't add so much gelatin that the water thickens to quickly and you don't get enough time to cook the potatoes properly?