Pommes De Terre Au Lait Potatoes Cooked In Milk Recipes

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

POMMES DE TERRE AU LAIT

Steps:

• Combine potatoes with next 6 ingredients in large skillet.
• Heat to a boil, then simmer for 15 minutes.
• Stir often to prevent sticking.
• Transfer potatoes to 1 1/2 quart baking dish.
• Sprinkle with cheese.
• Bake at 350° for about 20 minutes.
• Garnish with fresh parsley.

PUREE DE POMMES DE TERRE

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Place the potatoes and onions in a saucepan and cover with cold water. Add salt. Bring to a boil and simmer 20 minutes or until potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until hot.
• Drain the potatoes and onions and put them through a food mill or potato ricer. Return them to the saucepan. Using a wooden spatula, add the butter and blend well. Mix in milk. Keep warm until ready to serve.

POMMES DE TERRE LYONNAISE

Steps:

• In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
• Add the fingerling potatoes, stock, and some salt and pepper.
• Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
• Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
• Ooolala!

POMMES DE TERRE LORETTE

Steps:

• Make duchesse potatoes:
• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
• Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
• Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
• Make pâte à choux:
• Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
• Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
• Form and fry potatoes:
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
• Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
• Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.