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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).
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.
In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin . In Australia, it is known as potato bake, and New Zealanders refer to it as scalloped potatoes, potato scallops, or potato cake.
Tattie scones are traditionally made as circles about 6 inches (15 cm) across and then cut into quarters, or farls.They may also be baked in small rounds. [2] They are generally unleavened and thin.
" Pommes frites" or just "frites" (French), "frieten" (a word used in Flanders and the southern provinces of the Netherlands) or "patat" (used in the north and central parts of the Netherlands) became a national snack. [60]
A croustade is a French culinary term meaning a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.
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Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]