Potatoes With Crème Fraîche Sauce Recipes

MASHED POTATOES WITH CREME FRAICHE

Steps:

• Cut the top off garlic head, leaving the cloves exposed, drizzle it with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of salt and pepper. Wrap garlic in foil and roast for 25 minutes at 450 F.Remove from the oven, unwrap the foil and let the garlic cool.
• Fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook for 15-20 minutes until potatoes are soft.
• Drain and return potatoes to the pot, then squeeze roasted garlic our of skins.Add Creme Fraîche, 4 tbsp butter and using an old-fashioned potato masher, mash the potatoes until desired consistency.
• Transfer the potatoes to a serving bowl, drizzle with 1 tablespoon of melted butter, sprinkle with chopped chives and serve immediately.

POTATOES WITH CRèME FRAîCHE SAUCE

Steps:

• Put the potatoes in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer gently until potatoes are tender, anywhere from 10 to 20 minutes depending on their size (test doneness with a fork).
• When the potatoes are done, drain all the water and let them sit in the pot for five minutes to steam and dry.
• Whisk together the crème fraîche, lemon juice, lemon zest, olive oil, parsley and chives in a small bowl until combined. Add salt and pepper to taste.
• Toss potatoes with the crème fraiche mixture and serve warm.

SCALLOPED POTATOES WITH CREME FRAICHE

Steps:

• Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
• Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
• You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

ROASTED NEW POTATOES WITH CHILLI CRèME FRAîCHE

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Tip the potatoes into a roasting tin and toss in the oil. Sprinkle with paprika and roast for 35-45 minutes until crisp and golden, shaking the tin halfway through.
• Sprinkle the potatoes with salt and tip on to a platter. Spoon the crème fraîche into a small bowl and swirl the chilli sauce on top. Serve with the potatoes for dipping.

POTATO GRATIN WITH GRUYèRE AND CRèME FRAîCHE

Steps:

• Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
• Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
• Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.