Best Dauphine Potatoes With Sorrel Recipes

Dauphine Potatoes image

Provided by Noo8820

Categories Potato

Time 45m

Yield 2-6 serving(s)

Number Of Ingredients 8

1/4 pint water
1 pinch salt
2 ounces butter or 2 ounces margarine
2 1/2 ounces strong flour
2 eggs, beaten
1 lb potato, cooked and mashed
1 ounce butter
1 egg yolk

Steps:

For the choux paste:.
Bring the water, salt and butter to a boil in a saucepan.
Remove from the heat.
Add the flour and mix in with a wooden spoon.
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
Remove from the heat and allow to cool.
Gradually add the beaten eggs, mixing well.
Potato mixture:.
Add the butter and egg yolk to the warm mashed potatoes; mix well.
Season to taste.
Mix the choux mixture and the potato mixture together, making sure they are well combined.
Mould the mixture into cylinder shapes (or quenelle them using two spoons).
Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.

Potatoes Dauphinoise image

Provided by Martha Stewart

Number Of Ingredients 9

1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg

Steps:

Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
Remove from oven and grate nutmeg over top just before serving.