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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.
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 easy soup recipe is made with just three ingredients—perfect for a quick and healthy lunch. Plus, this soup has over 20% of the Daily Value of vitamins A and C, two nutrients that are ...
In this creamy soup, radishes are sautéed and pureed with potato, creating a velvety soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet, earthy flavors to enjoy.
To freeze potatoes, cut them the way you intend to use them — sliced for scalloped potatoes, grated for hash browns, cubed for home fries — and partially cook them in boiling water.
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).
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
Start potatoes in cold water and bring up to a boil. This will prevent a starch crust from forming. Return potatoes to the hot pot after rinsing to promote drying and prevent them from becoming soggy.