Best Pommes Duchesse Recipes

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POMMES DUCHESSE



Pommes Duchesse image

So simple and so good. If you like mashed potatoes, you'll like this. A good side dish for so many dishes.

Provided by Bellinda

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 baking potatoes
1 egg
2 tablespoons butter
1 pinch salt
1 egg yolk
2 tablespoons milk

Steps:

  • Peel the potatoes and boil them in slightly salted water until soft. Then drain and press them.
  • Mix in the egg,salt and the butter.
  • Fill into a plastic storage bag wtih one corner cut off (or use a fancy pastry bag) and pipe onto a lined greased baking tray. Make any shape you want. I usually make 'S' shapes or circles.
  • Mix egg yolk and milk and brush onto your potatoes.
  • Bake at 450° oven for 10-12 minutes.

POMMES DUCHESSE GRATIN



Pommes Duchesse Gratin image

Categories     Dairy     Egg     Garlic     Potato     Side     Bake     Christmas     New Year's Eve     Fall     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

3 lb russet (baking) potatoes
1 cup heavy cream
5 tablespoons unsalted butter
1 garlic clove, minced
3 large eggs
1 1/4 teaspoons salt
1/4 teaspoon white pepper
3/4 teaspoon freshly grated nutmeg
Special Equipment
a potato ricer or a food mill fitted with medium disk

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Prick each potato a few times, then bake in a shallow baking pan until tender, about 1 hour.
  • When potatoes are just cool enough to handle, halve and scoop out flesh. Force flesh through ricer or food mill into a bowl.
  • Heat cream with butter and garlic in a 3-quart heavy saucepan over moderately low heat until hot, then stir into potatoes. Beat in eggs 1 at a time with a fork until blended, then stir in salt, white pepper, and nutmeg. Spoon mixture into a buttered 2-quart (10-inch) round or oval shallow gratin or casserole dish. Bake until top is puffed and golden, 30 to 40 minutes.

POMMES DUCHESSE



Pommes Duchesse image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 7

2 pounds (about 4 medium) russet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1 stick (8 tablespoons) unsalted butter, plus more for greasing the baking dish
2 egg yolks
1/2 cup grated Gruyere cheese, optional
Freshly grated nutmeg, optional

Steps:

  • In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
  • Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
  • Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
  • Melt the remaining 1/2 stick butter in a small pot over low heat.
  • Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.

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