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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 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.
Pommes boulangère or pommes à la boulangère – "baker's potatoes" [n 1] – is a savoury dish of sliced potato and onion, cooked slowly in liquid in an oven. Background [ edit ]
Similar dishes are found in other countries, too. In France, for example, as omelette à la paysanne (with sorrel), in Spain as a tortilla de patatas or in Sweden as pyttipanna. Hoppel poppel associated with the cuisine of Minnesota in the Midwestern United States. Rumbledethumps, stovies and clapshot from Scotland. Bubble and squeak, from England.
In 1992, the Confrérie of Chausson aux Pommes was created to perpetuate this tradition. [4] The chausson aux pommes has become an emblematic product of Saint-Calais.. In September 2023, the city of Saint-Calais celebrated the 393rd edition of the Chausson aux pommes' festival. [5]
A profiterole (French: [pʁɔfitʁɔl]), chou à la crème (French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.
^ Michel Lambert, Histoire de la cuisine familiale du Québec, vol. 2 : La Mer, ses régions et ses produits, des origines à aujourd’hui, Québec, Les Éditions GID, 2007, 912 p. (ISBN 978-2-922668-96-4). ^ Michèle Serre, Les Produits du marché au Québec, Outremont, Éditions du Trécarré, 2005
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