3 POMMES RECIPES

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POMMES PUREE RECIPE - RICH TORRISI | FOOD & WINE



Pommes Puree Recipe - Rich Torrisi | Food & Wine image

These sublime buttery, creamy potatoes are based on the version made famous by French culinary legend Joël Robuchon. Slideshow:  More Potato Recipes 

Provided by Rich Torrisi

Total Time 1 hours 0 minutes

Yield 4 to 6

Number Of Ingredients 6

3 pounds Yukon Gold potatoes
Kosher salt
3 thyme sprigs
3 garlic cloves, crushed
3 sticks unsalted butter, cut into tablespoons
1 cup heavy cream, warmed

Steps:

  • In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins.
  • Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream. Season with salt.

POMMES ANNA WITH GRUYERE RECIPE | ALLRECIPES



Pommes Anna with Gruyere Recipe | Allrecipes image

Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.

Provided by Ann

Categories     Side Dish    Vegetables

Total Time 1 hours 8 minutes

Prep Time 20 minutes

Cook Time 43 minutes

Yield 1 10-inch skillet

Number Of Ingredients 7

¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons butter, divided
1 thinly sliced sweet onion
1?½ pounds Yukon gold potatoes, peeled and thinly sliced
1 cup shredded Gruyere cheese

Steps:

  • Combine salt, pepper, and thyme in a bowl.
  • Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
  • Melt remaining 1 tablespoon butter in the skillet; remove from heat.
  • Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
  • Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
  • Invert potatoes carefully onto a serving dish.

Nutrition Facts : Calories 201.6 calories, CarbohydrateContent 34.4 g, CholesterolContent 15.3 mg, FatContent 6 g, FiberContent 3.5 g, ProteinContent 4 g, SaturatedFatContent 3.7 g, SodiumContent 488.9 mg, SugarContent 1.6 g

More about "3 pommes recipes"

POMMES ANNA RECIPE - NYT COOKING
It’s a marvel still, every time I make this dish, to recognize how the humble potato — the misshapen, dull brown dirty lump — can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter.  The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine french
  • Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless — you want to hear sizzle. When you start to smell the potatoes turning golden and crisp — like the smell of toast — swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.


POMMES FRITES RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 1 hours 0 minutes
Category side-dish
  • Mix all ingredients together


FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE) RECIP…
My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.
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Reviews 4.8
Total Time 1 hours 40 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 506.8 calories per serving
  • Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.


POMMES DAUPHINE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
Calories 182 per serving
  • Repeat with the remaining potato mixture, frying the pommes in batches of 3 or 4 and stirring them gently with a skimmer so they will not stick to each other. Keep warm in a 300-degree oven until all the batter is used. Serve immediately.


POMMES ANNA RECIPE - FOOD.COM - FOOD.COM - RECIP…
Potatoes layered with garlic butter, onion slices and Parmesan and baked until crisp on top, tender underneath. This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent. I make this in a white quiche plate with fluted edges and it is very beautiful and impressive. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Edgar M. Duncan (Linda Wyatt)
From food.com
Reviews 5.0
Total Time 2 hours 5 minutes
Calories 216.7 per serving
  • Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.


POMMES ANNA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 1 hours 10 minutes
Category side-dish
Cuisine french
  • Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.


TURNIP BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe has been in our family for years. We like turnips with turkey, so my mother used to serve this side dish with our turkey dinner at Christmas. Then I served this dish, and now my daughter, who has taken over preparing Christmas dinner, is carrying on the tradition.
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Side Dishes
Calories 125 calories per serving
  • Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.


CARROT APPLE SALAD RECIPE: HOW TO MAKE IT
Deciding to start eating healthy, I took a classic carrot and raisin salad recipe and lightened it up, then added apples for extra flavor. I took this dish to a weight-loss group meeting and they loved it! —Kim Jones, Collinsville, Illinois
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 138 calories per serving
  • Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. , In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. , In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.


TURNIP BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe has been in our family for years. We like turnips with turkey, so my mother used to serve this side dish with our turkey dinner at Christmas. Then I served this dish, and now my daughter, who has taken over preparing Christmas dinner, is carrying on the tradition.
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Side Dishes
Calories 125 calories per serving
  • Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.


CARROT APPLE SALAD RECIPE: HOW TO MAKE IT
Deciding to start eating healthy, I took a classic carrot and raisin salad recipe and lightened it up, then added apples for extra flavor. I took this dish to a weight-loss group meeting and they loved it! —Kim Jones, Collinsville, Illinois
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Reviews 5
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 138 calories per serving
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POTATO CROQUETTES RECIPE | MARTHA STEWART
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
From marthastewart.com
Reviews 3.3
Category Finger Food Recipes
  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.


MINI HERBED POMMES ANNA RECIPE | BON APPéTIT
Mini Herbed Pommes Anna Recipe
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Reviews 4.0
  • Increase heat to 425°. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.


POTATO GRATIN RECIPE | MARTHA STEWART
In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.
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