Best Pommes De Terre Au Lait Recipes

POMMES DE TERRE AU LAIT

Steps:

• Etape 1
• Epluchez les pommes de terre et coupez-les en fines lamelles.
• Etape 2
• Pelez les oignons et émincez-les finement.
• Etape 3
• Faites chauffer un filet d'huile neutre dans une poêle sur feu moyen.
• Etape 4
• Quand l'huile neutre est bien chaude, déposez les oignons émincés dans la poêle et faites-les pendant quelques minutes, jusqu'à ce qu'ils soient translucides.
• Etape 5
• Ajoutez ensuite les lamelles de pommes de terre dans la poêle et laissez cuire 15 minutes à feu moyen, en remuant régulièrement, jusqu'à ce qu'elles soient fondantes et colorées. Salez et poivrez à votre goût puis remuez.
• Etape 6
• A la fin de la cuisson des lamelles de pommes de terre, versez le lait froid dans des assiettes à soupe.
• Etape 7
• Dressez le mélange pomme de terre-oignon dans chaque assiettes à soupe.
• Etape 8
• Dégustez de suite à l'aide de cuillères à soupe.

POMMES DE TERRE AU LAIT (POTATOES COOKED IN MILK)

Steps:

• Combine potatoes with next 6 ingredients in large skillet. Heat to boiling and simmer 15 minutes, stirring often to prevent sticking. Transfer potatoes to 1 1/2 quart baking dish. Sprinkle with cheese. Bake at 350 degrees F for about 20 minutes. Garnish with parsley.

POMMES DE TERRE FONDANTES

Steps:

• Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
• Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
• Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.

POMMES DE TERRE LORETTE

Steps:

• Make duchesse potatoes:
• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
• Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
• Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
• Make pâte à choux:
• Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
• Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
• Form and fry potatoes:
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
• Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
• Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.