Potatoes Old French Style Food

CLASSIC PARSLEY POTATOES

Classic Parsley Potatoes image

Provided by Florence Fabricant

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 1/2 pounds small new potatoes, peeled
Salt
2 tablespoons unsalted butter
2 tablespoons finely minced flat-leaf parsley
Freshly ground black pepper

Steps:

Place the potatoes in a saucepan with salted water to cover. Bring to a boil, reduce heat to a simmer and cook about 20 minutes, until the potatoes are tender. Drain them and return to the saucepan.
Add the butter and roll the potatoes in it until it melts. Gently toss the potatoes in the parsley, season with salt and pepper and serve at once.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams

CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES

Classic Bistro Style Gratin Dauphinois - French Gratin Potatoes image

This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.

Provided by French Tart

Categories One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
6 ounces gruyere cheese, grated
3/4 pint double cream
salt
fresh ground black pepper
2 -4 garlic cloves, peeled and crushed
2 sprigs fresh thyme
1 ounce butter
cheese, for topping (optional)

Steps:

Preheat the oven to 300F/150C/gas mark 2.
Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
Sprinkle cheese on the top of the last layer.
Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
Serve bubbling hot as a main meal or as an accompaniment.

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