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French potatoes - seeking recipe!!

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I had these wonderful french potatoes at La Chaumiere in Calgary a couple of years ago. They were thinly sliced and layered like dauphinoise but I don't recall that they had any cream in them. They were obviously baked in a pan and were cut into rectangles that held their shape. All I know is they were buttery and delicious - I'm thinking they were cooked with stock and perhaps some fat?

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  1. I make something very similar, although this recipe is after one from Miss Edna Lewis, my culinary she-ro.

    2 lbs. boiling potatoes
    5. T. melted, unsalted butter
    1/2 c. chicken stock- if canned, use low-sodium
    salt, pepper, sprinkle nutmeg
    Oven, 425 pre-heated, middle rack
    Slice potatoes 1/16" thick, and toss w/ butter, salt and pepper, nutmeg optional
    Spread as evenly as possible in 2-qt. shallow baking dish, pour broth over. Cover tightly w/ foil, and bake 30 minutes. Uncover and bake 30-35 minutes more, until top is well-browned and stock is absorbed. Let rest 15 minutes before slicing.

    2 Replies
    1. re: mamachef

      I've had that style of potatoes, once done with beef stock, the other time chicken stock.

      1. re: mamachef

        That sounds about right - thanks so much! It will save me the trial and error

      2. Sounds like basic gratin to me (though I do use about a cup of light cream, but you wouldn't know).

        Was there cheese on top?

        1. The name of the dish is:
          Pommes de Terre à la Boulangère
          Basic recipe
          1 Onion sliced and sauteed
          8 Potatoes, peeled and cut into slices 1/4 inch thick
          2 cups of Stock
          4 tablespoons butter.
          Salt and Pepper to taste

          Pre heat oven to 375f
          Bring Stock to a simmer
          Toss onion and Potatoes, Salt, Pepper and pack into a heavy Skillet or Casserole
          Pour hot Stock over
          Dot with butter
          Bake covered for about an hour, check to see that the potatoes are getting tender and the Stock is absorbed.
          Uncover and bake another 15-20 to brown the top
          You can also add Herbs or Garlic to the recipe or many other things for that matter.

          2 Replies
            1. Reading your post I am reminded of Tartiflette.
              http://www.cookinfrance.com/tartiflet...
              Accompanied by a nice crisp white Wine and a green salad - it is a nice meal.

              1. Agree with chefj upthread - these sound like boulangere. Preferred at this house to dauphinoise.