Potatoes Old French Style Recipes

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.

Steps:

• Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
• Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

Steps:

• Preheat oven to 375F (190C).
• Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
• Chop the garlic.
• Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
• Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
• Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
• Dot with small bits of butter.
• Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
• Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
• Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!