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Pommes dauphine typically accompany red meats or chicken. [3] Typically served in restaurants, they are often for sale at supermarkets in France. Related potato preparations include pommes noisette, pommes duchesse, croquettes, and pommes soufflées. Pommes dauphines are unique, however, with the choux pastry yielding a less dense dish.
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.
Duchess potatoes (French: pommes de terre duchesse) consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden. [1] They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and ...
A special double baking dish made of copper called la cocotte à pommes Anna is still manufactured in France for the cooking of this dish. [1] It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking.
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]
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The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France. [1] It can be served either as a side dish or as the main course. Today it is often eaten with a green salad.