Dauphinoise Potatoes Recipe with double cream, milk, garlic cloves, potatoes, gruyere cheese
Potato dauphinoise with double cream and nutmeg. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.
These beautiful canapés are a formed from rich mashed potato and choux paste, combined to make gloriously light and crispy potato puffs
This classic potato dish is like deep-fried potato croquettes and is the perfect bite or appetizer.
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1 tablespoon unsalted butter, room temperature 2 pounds Yukon Gold potatoes 2 cups heavy cream 1 cups whole milk 1 garlic clove, smashed 1 teaspoon coarse salt teaspoon ground white pepper 4 ounces Gruyere cheese teaspoon freshly grated nutmeg
Not to be confused with potato dauphinoise, these dauphine potatoes are formed from a gloriously light choux paste base - they are deliciously crunchy and well worth the preparation time
Mmmm, I love the sweet sound of oil popping.
dauphine potatoes recipe
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