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Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
Pommes dauphine, sometimes called dauphine potatoes, [1] are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or rounds that are deep-fried at 170 to 180 °C (338 to 356 °F).
Dinner options consisted of boiled or fried potatoes, green beans cooked in fat, boiled pork, fried fat pork, sliced tomatoes, lettuce wilted with vinegar, macaroni with tomatoes, pie and cake. [56] German settlers arriving in the 19th century brought foods like wienerschnitzel, sauerbraten, potato pancakes, rouladen, bratwurst, liverwurst.
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Best au gratin potatoes And if money wasn't tight in November, it's tight now, with all the gifts to get. December is not a great month for the college kid's wallet.
Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. [8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin ...
This is a creamy, cheesy, crunchy-topped, casserole of luscious potatoes. It is a great alternative for nachos at a party!
The area covers the old province of Dauphiné, once known as the "larder" of France, [dubious – discuss] that gave its name to gratin dauphinois, [14] traditionally made in a large baking dish rubbed with garlic. Successive layers of potatoes, salt, pepper and milk are piled up to the top of the dish.