Jacques Pepin Scalloped Potatoes Recipes
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
From Rachael Ray's Holiday Feast Program 2007. These are delicious and easy. We use a glass to push down on the potatoes to "pop" them.
Provided by kbksmama
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in a deep skillet and season with salt and pepper, to taste.
- Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
- Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending on the size of the potatoes.
- Remove the lid and allow the stock to evaporate, about another 5 minutes.
- Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.
- Allow the potatoes to brown on each side and reseason with salt and pepper if desired.
- Remove potatoes to serving platter and garnish with parsley.
Nutrition Facts : Calories 292.1, Fat 7.4, SaturatedFat 4.1, Cholesterol 18.9, Sodium 222.3, Carbohydrate 50, Fiber 4.1, Sugar 3.9, Protein 7.4
SCALLOPED POTATOES WITH GARLIC AND CREAM
This recipe is a favourite with many of my friends and is popular and much requested dish at Pot Luck dinners. This recipe is adapted from a recipe in Jacques Pepin's "A French Chef Cooks at Home" pub. 1975. Serves 6 to 8
Provided by Soupcon
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel and thinly slice enough potatoes to almost fill a 6 quart covered heat proof caserole. Do not immerse the sliced potatoes in water as this will remove the surface starch needed to thicken the dish.
- Bury the crushed garlic in the sliced potatoes. Add enough cream so that you can see the cream near the surface and through the potatoes. Season to taste with salt and pepper.
- Bring slowly to a simmer on top of the stove, cover and place in a 350 degree oven for approx 1.5 hours (1 and 1/2 hours)or until done uncovering the dish for the last 1/2 hour.
- The top should be nicely browned and a knife should pierce the potatoes easily. Most of the liquid should have been absorbed by the potatoes and the remainder be fairly thick.
- Let stand for 20 minutes before serving.
- Great cold the next day with a green salad.
Nutrition Facts : Calories 665, Fat 49.5, SaturatedFat 30.9, Cholesterol 176.9, Sodium 838.7, Carbohydrate 50.9, Fiber 4.1, Sugar 2.2, Protein 7.8
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