FRENCH BAKED POTATO RECIPES
GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM ...
Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.
Total Time 2 hours 25 minutes
Prep Time 40 minutes
Cook Time 1 hours 45 minutes
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F (190C).
- Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
- Chop the garlic.
- Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
- Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
- Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
- Dot with small bits of butter.
- Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
- Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
- Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!
Nutrition Facts : Calories 446.3, FatContent 26.3, SaturatedFatContent 16.4, CholesterolContent 88.3, SodiumContent 38, CarbohydrateContent 48.4, FiberContent 6, SugarContent 2.2, ProteinContent 6.6
FRENCH ONION BAKED POTATOES - HOW TO MAKE FRENCH ONION ...
French Onion Baked Potatoes from Delish.com are even better than the soup.
Provided by Lena Abraham
Categories nut-free dinner party weeknight meals winter comfort food dinner side dish
Total Time 1 hours 30 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper. Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes. Meanwhile, make onion soup filling: In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper to taste. When potatoes are tender, cut a slit lengthwise on the top of the potato, then press ends together to create an opening. Spoon soup into each potato and top with a slice of gruyere. Place on prepared baking sheet and bake until cheese is melted. If you would like more color, broil on high for 1 minute. Garnish with more thyme sprigs and serve.
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