Luxe French Potatoes Recipes

LUXE FRENCH POTATOES

Luxe French Potatoes image

We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.

Provided by Katherine Sacks

Categories Potato Side Dinner Mozzarella Milk/Cream Cheese Party Kid-Friendly Root Vegetable Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 pounds Yukon Gold potatoes, peeled, cut into 1 1/2" pieces
Kosher salt
4 garlic cloves, forced through a press or finely chopped
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon freshly ground white pepper
3/4 pound Gruyère, coarsely grated (about 4 cups)
1/2 pound fresh mozzarella, coarsely grated (about 1 1/2 cups)
Special equipment:
A 4-quart gratin or casserole dish; a potato ricer or food mill; a pastry bag fitted with a 3/4-inch star tip

Steps:

Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35-40 minutes.
Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.

ROASTED FRENCH-STYLE POTATOES

Roasted French-Style Potatoes image

Something a little different from the usual oven fries. I first had these at a tiny restaurant in Montreal and really wanted to replicate their recipe; it's not exactly the same but fairly close. I hope that you enjoy them as much as I do.

Provided by Bren

Categories Side Dish Potato Side Dish Recipes

Time 55m

Yield 2

Number Of Ingredients 8

Ingredients

2 medium russet potatoes
cooking spray
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
½ teaspoon thyme
½ teaspoon garlic granules
½ teaspoon salt
freshly ground black pepper to taste

Steps:

Peel and cut the potatoes into 1/2-inch strips.
Fill a medium bowl with cold water and soak cut potatoes for 15 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and spray with cooking oil.
Remove the potatoes from the water and dry well.
Combine white wine, oil, thyme, garlic, salt, and pepper in a bowl and mix well. Add potatoes and toss to coat. Spread out potatoes on the prepared baking sheet in a single layer without touching.
Roast in the preheated oven for 15 minutes. Turn and continue roasting, turning occasionally, until potatoes are golden brown, an additional 15 to 20 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 38.4 g, Fat 13.7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 595.3 mg, Sugar 1.8 g

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