Masterclass Potatoes – Dauphinoise, Pomme Parisienne, Pomme Anna, Pomme Soufflé
Perfect potatoes for every occasion! Discover how to make Potato Dauphinoise, Pomme Parisienne, Pomme Anna, Pomme Soufflé!
Ingredients
Dauphinoise
- 10 Maris Piper Potatoes, peeled and sliced thinly
- 100ml Double Cream
- 100ml Whole milk
- 3 Chopped garlic cloves
- ½ Grated Nutmeg
- 75g Grated Gruyere
- Salt and Pepper
Pomme Parisienne
- 2 large potatoes, peeled and scooped out with a Parisienne scoop
- 1 clove garlic
- Few sprigs thyme, chopped
- 300ml beef stock
- 25g butter
- Salt and pepper
Pomme Anna
- 4 Maris piper Potatoes, peeled and sliced thinly
- 100g melted butter
Pomme Souffle
- 1 large potato thinly sliced
- 1 egg white mixed with cornflour to a paste
- Veg oil for frying
Method
Dauphinoise
To make dauphinoise potatoes, grease an oven proof dish, rub the garlic all over, layer up the potatoes, cover in milk and cream and season well. Each layer gets a sprinkle of cheese. Bake at 180c for 1 hour.
Pomme Parisienne
For the potatoes, cook in stock, garlic and thyme until the stock is completely gone and the potatoes are sticky. Finish with butter and season.
Pomme Anna
To make potatoes, grease an ovenproof dish all over. Layer up the potatoes, add butter and season each layer. Bake at 180c for 1 hour to 1 ¼ hours.
Pomme souffle
Lay the sliced potatoes onto kitchen paper and dry out for 1 hour, brush 1 slice with the egg mix. Place another layer on top, cut out circles and dry out for another hour. Fry in hot vegetable oil drain and season.
Ingredients
Dauphinoise
- 10 Maris Piper Potatoes, peeled and sliced thinly
- 100ml Double Cream
- 100ml Whole milk
- 3 Chopped garlic cloves
- ½ Grated Nutmeg
- 75g Grated Gruyere
- Salt and Pepper
Pomme Parisienne
- 2 large potatoes, peeled and scooped out with a Parisienne scoop
- 1 clove garlic
- Few sprigs thyme, chopped
- 300ml beef stock
- 25g butter
- Salt and pepper
Pomme Anna
- 4 Maris piper Potatoes, peeled and sliced thinly
- 100g melted butter
Pomme Souffle
- 1 large potato thinly sliced
- 1 egg white mixed with cornflour to a paste
- Veg oil for frying
Method
Dauphinoise
To make dauphinoise potatoes, grease an oven proof dish, rub the garlic all over, layer up the potatoes, cover in milk and cream and season well. Each layer gets a sprinkle of cheese. Bake at 180c for 1 hour.
Pomme Parisienne
For the potatoes, cook in stock, garlic and thyme until the stock is completely gone and the potatoes are sticky. Finish with butter and season.
Pomme Anna
To make potatoes, grease an ovenproof dish all over. Layer up the potatoes, add butter and season each layer. Bake at 180c for 1 hour to 1 ¼ hours.
Pomme souffle
Lay the sliced potatoes onto kitchen paper and dry out for 1 hour, brush 1 slice with the egg mix. Place another layer on top, cut out circles and dry out for another hour. Fry in hot vegetable oil drain and season.
