LUXE FRENCH POTATOES
We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.
Provided by Katherine Sacks
Categories Potato Side Dinner Mozzarella Milk/Cream Cheese Party Kid-Friendly Root Vegetable Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35-40 minutes.
- Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
- Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
- Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
- Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.
FRENCH ONION POTATOES
This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.
Provided by Julie
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
- Spray a piece of aluminum foil with cooking spray and cover the baking dish.
- Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g
ROASTED FRENCH-STYLE POTATOES
Something a little different from the usual oven fries. I first had these at a tiny restaurant in Montreal and really wanted to replicate their recipe; it's not exactly the same but fairly close. I hope that you enjoy them as much as I do.
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Peel and cut the potatoes into 1/2-inch strips.
- Fill a medium bowl with cold water and soak cut potatoes for 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and spray with cooking oil.
- Remove the potatoes from the water and dry well.
- Combine white wine, oil, thyme, garlic, salt, and pepper in a bowl and mix well. Add potatoes and toss to coat. Spread out potatoes on the prepared baking sheet in a single layer without touching.
- Roast in the preheated oven for 15 minutes. Turn and continue roasting, turning occasionally, until potatoes are golden brown, an additional 15 to 20 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 38.4 g, Fat 13.7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 595.3 mg, Sugar 1.8 g
FRENCH-STYLE PAN POTATOES
A delicious way to serve potatoes. The potatoes are pan-cooked in milk, covered in a yoghurt/nutmeg/garlic sauce, topped with grated cheese and placed under the grill for a couple of minutes, then served with chopped parsley on top. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers.
Provided by bluemoon downunder
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly wash and scrub the potatoes and cut them into thin slices.
- Add the potato slices to a non-stick pan, (one that will fit easily under the grill), pour in the milk, gently bring to the boil, then reduce the heat and and simmer for 10-12 minutes, or until the potato slices are just cooked but still firm.
- Drain the potato slices thoroughly and reserve the milk in a jug or bowl.
- Peel, crush and finely chop the garlic.
- Layer the drained potato slices in the pan.
- Put the yoghurt in a bowl, season to taste, add the nutmeg and garlic and slowly stir in the reserved milk (see notes below).
- Pour the yoghurt mixture over the potato slices, cook over a gentle heat for 15 minutes, or until the potatoes are cooked through.
- Preheat the grill, remove the pan from the heat, sprinkle the cheese over the potatoes and grill the potatoes in the pan for 2-3 minutes, or until golden-brown on top.
- Serve topped with parsley with a tomato salad drizzled with balsamic vinaigrette and grilled fish or chicken.
- Chef's Notes: It is important to add the warm milk to the yoghurt very slowly. If the milk is too hot or is added too quickly, the yoghurt will start to curdle. Although I have said it is okay to use low-fat milk, unless you've found a low-fat or reduced-fat cheese which actually has some flavour, I don't recommend using either of these. The ones I have tried have always been horribly bland, virtually tasteless in fact. I haven't tried this option in this particular recipe, but sometimes 50% of a low-fat cheese and 50% parmesan can be a good compromise (in this recipe, 50g of each instead of the 100g Cheddar). In view of the fat content in this dish, personally I'd prefer to simply opt for making it occasionally and enjoying it - without low-fat compromises!
Nutrition Facts : Calories 553.7, Fat 24, SaturatedFat 15.1, Cholesterol 86.1, Sodium 380.3, Carbohydrate 60.8, Fiber 5.1, Sugar 7.2, Protein 25.5
POTATOES, OLD FRENCH STYLE
Make and share this Potatoes, Old French Style recipe from Food.com.
Provided by Imagenie
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Wash and cut potatoes in quarters. Leave skins on.
- Parboil the potatoes in boiling water for 3 to 5 minutes. Drain.
- Mix flour, 1/4 cup oil, and remaining ingredients in a large bowl. Add potatoes and toss to coat.
- Place in a buttered baking dish and drizzle a little more oil on the top.
- Bake 20 to 25 minutes, or until nicely browned and tender, stirring halfway through cooking time.
Nutrition Facts : Calories 229.2, Fat 11.6, SaturatedFat 1.6, Sodium 10.8, Carbohydrate 28.9, Fiber 3, Sugar 2.5, Protein 3.4
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