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Gratin dauphinois (/ ˈ ɡ r æ t. æ̃ ˌ d oʊ. f ɪ ˈ n w ɑː / GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la ...
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).
The Yorkshire-born chef Brian Turner recalled in his memoirs (2000) being given an identical potato dish in his childhood, [16] and Bobby Freeman in a 1997 book about Welsh cuisine gives a recipe for traditional Teisen nionod (onion cake), which she describes as "the same dish as the French pommes boulangère ". [17]
These spring soup recipes will usher in the new season. Try fresh vegetable flavors, including cream of asparagus, split pea, and potato leek. ... and make this easy-as-can-be soup. Get Ree's 7 ...
Serve these slow-cooker brisket sliders when company's coming—perhaps to watch the big game—for an easy, crowd-pleasing dish. The crisp, tangy coleslaw is the perfect pairing for the tender ...
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Pommes Anna: France: Sliced, layered potatoes cooked in much melted butter. Pommes dauphine: France: Sometimes referred to as dauphine potatoes, [37] they are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then deep frying at 170° to 180 °C. [37] Pommes sarladaise France
Pommes dauphine: Savory France Crisp potato puffs made by mixing mashed potatoes with savory choux pastry, forming the mixture into dumpling shapes, and then deep-frying. Profiterole: Sweet France A French dessert choux pastry ball filled with whipped cream, pastry cream, custard, or (particularly in the US) ice cream.