Author Notes
When I have to think of a perfect dinner party side, gratin dauphinois and green beans always come to my mind. But my favorite is certainly pommes dauphines. This traditional French side dish is made of mashed potatoes and choux pastry. I served it with a blue cheese and mushroom sauce. —bemiam
Ingredients
- Pommes dauphines
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1,5 pounds
potatoes (Bintje or equivalent)
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4,5 ounces
flour
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2,6 ounces
butter
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0,2 liters
water
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2 tablespoons
olive oil
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salt, white pepper
- Blue cheese and mushroom sauce
-
1
onion
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6 ounces
mushrooms
-
3 tablespoons
dairy cream
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2 ounces
blue cheese
-
1 pinch
hot pepper powder
-
salt, white pepper
Directions
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Preheat the oven to 200°C/390°F.
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Peel the potatoes. Cut in big pieces and steam for 20 minutes.
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Boil the water and butter. Tip the flour in all in once. Beat the mixture vigorously. Continue to heat and beat until the pastry becomes solid and doesn't stick to the saucepan sides.
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Take the saucepan out of the heat. Add the eggs one by one and beat the mixture. Dry the mixture by heating and beating it vigorously until a bit solid.
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Place the potatoes in a bowl. Mash them with a fork and a piece of butter. Add salt and white pepper. Add the choux pastry to the mashed potatoes. Mix it well.
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Make smalls balls with the potatoes mixture. Place in an oven plate. Pour the olive oil. Cook for 30 minutes.
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Meanwhile, prepare the blue cheese and mushroom sauce
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Peel and chop the onion. Place in saucepan. Add the olive oil. Heat gently.
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Clean and cut the mushrooms in small pieces. Add into the saucepan.
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Cook until golden. Add the dairy cream and blue cheese. Add salt, white pepper and hot pepper powder at your convenience.
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