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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, 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 gratiné is one of the most common gratins and is known by various names, including "gratin potatoes" and gratin de pommes de terre. Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven.
Lyonnaise potatoes – in French pommes de terre sautées à la lyonnaise – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions. History and ingredients [ edit ]
Pommes Anna, or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. Ingredients.
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The thick-cut fries are called pommes Pont-Neuf [7] or simply pommes frites (about 10 mm or 3 ⁄ 8 in); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm or 1 ⁄ 4 in), and pommes paille (potato straws; 4 mm or 1 ⁄ 8 in). Pommes gaufrettes are waffle fries.
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 ...