Pommes Dauphine Recipes

Steps:

• Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
• Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
• Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
• Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
• Remove from oven and grate nutmeg over top just before serving.

Steps:

• Combine the potatoes and coarse sea salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a food mill; this will yield about 2 cups of potatoes.
• Preheat the oven to 300 degrees. Line a medium baking dish with parchment paper. Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to evaporate some of their moisture.
• Prepare the pâte-à-choux: combine the butter, 1/2 teaspoon fine sea salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. Remove from heat, add flour all at once and stir vigorously with a wooden spoon until incorporated. Return to low heat and stir for 1 minute, until the mixture forms a ball and pulls away from the sides of the pan. Stir for 3 more minutes to evaporate some of the moisture.
• Transfer to a medium mixing bowl and let cool for 2 minutes. Meanwhile, in a small bowl, beat 1 egg lightly with a fork. Set aside. Add the second egg to the potato mixture and stir with a spatula until well blended. Stir in the beaten egg, tablespoon by tablespoon, just enough to make the pâte-à-choux smooth, shiny and elastic; the entire egg may not be needed.
• Add the potatoes to the pâte-à-choux, season with pepper and beat with a spatula to combine. (To store for up to 8 hours, place a piece of plastic wrap directly on the surface, cover and refrigerate.)
• Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees. Line a medium baking dish with a double layer of paper towels. The first pomme dauphine will be a test of the seasoning and the oil temperature. Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil. It should fall to the bottom and bob up after a few seconds. (If it doesn't, the oil isn't hot enough.)
• Fry until puffy, golden and crisp, about 3 minutes, flipping it from time to time with a mesh skimmer. Remove from the oil with the skimmer, transfer to the prepared dish and season with a pinch of salt. Shake the dish lightly so the paper towels absorb excess oil. Let cool for a minute, taste and adjust the seasoning of the potato mixture accordingly.
• Repeat with the remaining potato mixture, frying the pommes in batches of 3 or 4 and stirring them gently with a skimmer so they will not stick to each other. Keep warm in a 300-degree oven until all the batter is used. Serve immediately.

Steps:

• Preheat oven to 400 degrees.
• Arrange the potatoes in layers in a buttered 9-inch baking dish, pouring on a little cream and adding butter, salt and pepper to each layer as you go.
• Top with cream, salt, and pepper and bake for 30 to 40 minutes, or until the potatoes are cooked and the top is brown.

Steps:

• Heat the oven to 160C/140C fan/gas 4. Line an 20cm (8 inch) square tin with baking parchment, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
• Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
• Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into six portions and serve.

Steps:

• Spray pyrex dish with non-stick cooking spray.
• Peel potatoes and slice thinly.
• Place potatoes, overlapping slightly, in single layer on bottom of dish. Sprinkle with salt & pepper.
• Repeat layers until all potatoes are used.
• In separate bowl, combine cream and milk and stir well.
• Pour milk mixture over the potatoes.
• Cook, uncovered, in microwave on medium 15- 20 minutes. (I usually have trouble with mine boiling over, so it helps to set it on a plate, from which I can pour the liquid right back in!).
• Preheat oven to 350°F.
• Sprinkle grated cheese over top of potatoes and cook 20 minutes until golden brown on top.