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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.
Follow this advice so that your pre-made mashed potatoes stay light and fluffy.
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).
Creamy No-Fail Make-Ahead Mashed Potatoes. By Ann Taylor Pittman . Active Time: 10 mins. Total Time: 1 hr. Yield: 12 servings. Ingredients: 4 pounds russet potatoes (5 large potatoes)
Plus, these make-ahead appetizers can work for just about any occasion—including festive holiday parties, game day tailgates, or simply a weekend get-together with friends.
[1] [2] [3] The term may be applied to any dish made using this method. [4] Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish. [1]
1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender. 2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.
The cooking directions were straightforward and similar to many other recipes I've made. I started by peeling and cutting the potatoes into about 1 ½-inch chunks.