Appetizer > French > Pommes Dauphine

Crispy Pommes Dauphine with Cheese Recipe

Ingredients with Measurements:
- 2 large potatoes, peeled and cut into small cubes
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1/2 cup of whole milk
- 1/4 cup of grated cheese (cheddar, parmesan, or gruyere)
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of garlic powder
- 2 tablespoons of vegetable oil

Special Equipment Needed:
- Large pot
- Potato ricer
- Large bowl
- Whisk
- Frying pan

Step-by-Step Instructions:
1. Place the potatoes in a large pot and fill with enough water to cover the potatoes. Bring to a boil and cook for 15 minutes, or until potatoes are tender.
2. Drain the potatoes and let cool for a few minutes.
3. Using a potato ricer, mash the potatoes until smooth.
4. In a large bowl, combine the mashed potatoes, butter, flour, milk, cheese, salt, pepper, and garlic powder. Mix until everything is well combined.
5. Heat the vegetable oil in a frying pan over medium-high heat.
6. Using a spoon, scoop out small amounts of the potato mixture and form into balls.
7. Carefully place the balls into the hot oil and fry for 3-4 minutes, or until golden brown and crispy.
8. Remove from the oil and place on a paper towel-lined plate to absorb any excess oil.
9. Serve warm with your favorite dipping sauce.

Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4 servings

Nutritional Information (per serving):
Calories: 200
Fat: 10 g
Carbohydrates: 21 g
Protein: 6 g

Substitutions for Ingredients:
- Potatoes: Sweet potatoes can be used in place of regular potatoes.
- Butter: Olive oil or vegan butter can be used in place of regular butter.
- Cheese: Any type of cheese can be used in place of the suggested cheese.

Variations:
- Add herbs and spices to the potato mixture for extra flavor.
- Add bacon or sausage to the potato mixture for extra protein.
- Use a different type of cheese for a different flavor.

Tips and Tricks:
- Make sure the potatoes are cooked through before mashing.
- Make sure to fry the pommes dauphine in batches to avoid overcrowding the pan.
- Use a thermometer to ensure the oil is at the correct temperature.

Storage Instructions:
Crispy pommes dauphine with cheese can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Crispy pommes dauphine with cheese can be reheated in the oven at 350°F for 10 minutes, or until heated through.

Presentation Ideas:
Crispy pommes dauphine with cheese can be served as an appetizer or side dish. They can also be served as a main course with a salad or soup.

Garnishes:
Crispy pommes dauphine with cheese can be garnished with fresh herbs, such as parsley or chives.

Pairings:
Crispy pommes dauphine with cheese pairs well with a variety of wines, such as a Sauvignon Blanc or Pinot Noir.

Suggested Side Dishes:
Crispy pommes dauphine with cheese can be served with a variety of side dishes, such as a green salad, roasted vegetables, or mashed potatoes.

Troubleshooting Advice:
- If the pommes dauphine are not crispy enough, increase the cooking time.
- If the pommes dauphine are too greasy, reduce the amount of oil used.

Food Safety Advice:
- Make sure to use a thermometer to ensure the oil is at the correct temperature.
- Make sure to use clean utensils and equipment when preparing the pommes dauphine.

Food History:
Pommes dauphine is a French dish that originated in the Dauphiné region of France. It is a popular side dish in French cuisine and is often served with a variety of sauces.

Flavor Profiles:
Crispy pommes dauphine with cheese has a savory and cheesy flavor. The potatoes are crispy on the outside and fluffy on the inside.

Serving Suggestions:
Crispy pommes dauphine with cheese can be served with a variety of sauces, such as a garlic aioli or a creamy cheese sauce.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: French

Taste: Crispy, Cheesy, Savory, Creamy, Potato, Potato-Y