A Trio of French Gratin Potatoes *LIVE* Tutorial - 28th Sept

[French Tart]

Generations of French cooks have made an art of potato cookery, inventing and perfecting simple and delicious ways to serve this versatile vegetable.

I will be holding a live Tutorial in the French Forum, between 1000 and 1200 Noon, on Friday 28th September, where I will be showing you how to prepare three quite different potato gratin recipes, all classics and very easy: Pommes Anna, Pommes Boulangère and Gratin Dauphinoise – all gratin dishes, but for different occasions and types of menu.

I hope you can join me. I will show you how easy it is to impress your family and friends with these quintessentially French potato recipes. The shopping list will be posted at least a week beforehand, if you wish to cook alongside me on the day, your comments and questions will be very welcome!

Pommes Anna:



Pommes Anna is essentially a potato “cake”, but one, which the French take, very seriously – they even have their own special pan for making it in!



This potato dish is perfect as an accompaniment to most roasts, stews, casseroles and daubes; it is not as rich as Gratin Dauphinoise, and it also perfect as picnic food served at room temperature – as it can be sliced and holds its shape very well – like an egg less Spanish Omelette!



Recipe: Classic Pommes Anna - Simple French Gratin Potato Cake

Pommes Boulangère:

A low fat and easy potato gratin dish – this uses very little butter ; the potatoes cook in a stock, with herbs if you wish. Onions are also added, making this a wonderful hearty but light potato dish. These cook until almost melted, but with a crispy topping – try to use a good homemade or high quality commercial stock when cooking these potatoes. I use Marigold Swiss Vegetable Stock – the salt and fat free version –, which gives superb results.



Recipe: Classic Pommes Boulangère - French Gratin Potatoes


Gratin Dauphinoise:

The most famous of all the trio of French potato gratin dishes ! Beloved of Bistros and Brasseries the world over – this is such a rich and delectable potato gratin dish, that it can be eaten by itself as a main course, with bread and a mixed green salad. This is a real sinful “comfort food” potato dish, containing cream, gruyere cheese and butter. Sometimes I have seen people add lardons – this then becomes more of a Tartiflette than a Dauphinoise. I use a failsafe method with heats up the cream with the garlic and herbs before pouring it over thinly sliced potatoes – I find that this works very well with the minimum of fuss and effort!



Recipe: Classic Bistro Style Gratin Dauphinoise - French Gratin Potatoes

I look forward to welcoming you all...................


The Shopping List will be post ONE WEEK before on Friday 21st September, do join me even if you won't be cooking along..................the MORE the MERRIER!

Thanks!

FT/Karen

[French Tart]

Shopping Lists:

Pommes Boulangere:

Recipe: Classic Pommes Boulangère - French Gratin Potatoes





Pommes Anna:

Recipe: Classic Pommes Anna - Simple French Gratin Potato Cake




Classic Bistro style Gratin Dauphinoise:

Recipe: Classic Bistro Style Gratin Dauphinoise - French Gratin Potatoes



Hope to see you all here!!!!!!!!

FT

[PanNan]

I can't wait! Hope I can join you live, but if not, I'll be sure to pop in afterwards.

[French Tart]

PanNan wrote:
I can't wait! Hope I can join you live, but if not, I'll be sure to pop in afterwards.

Thanks Nan - I have missed lots of things I wanted to see...............we are busy with B and B guests and dinner!
Whenever you can call in would be great!
FT

[French Tart]

I will start posting here about 0900 Zaar time - all the prep photos etc.............hope to see you later!

[Caroline Cooks]

FT, have a re-scheduled dental appointment this AM, but hope to be back in time for the tutorial.

[PanNan]

I'm busy preparing for company, but will check in as I can.

[French Tart]

HI everyone!

Thanks for popping by Nan and Caro!

I am a bit frustrated as I am ready to go - I have prepared all my gratin dishes already and have the photos uploaded to photobucket - but I am not able to get into photobucket yet...............it's another 20 minutes before the tutorial starts, so I am hoping I can access it by then...............my internet connection is BAD this evening - it's evening in France - but I am going to go ahead anyway!!

If I disappear for a few minutes, please stay with me - I will be disconnected..........but I will endeavour to get right back on!!!

[French Tart]

I am making three French gratin dishes tonight..........the recipes have been posted and the shopping lists too!

I will show all of them from preparation right through to the end result..................in about 15 minutes I will start to post the first live photos..............

[French Tart]

All three of these gratin dishes freeze very well.........thankfully as we will have three of them made today!!!

But, I have never known any left-overs to freeze!

[French Tart]

All three of these gratin dishes freeze very well.........thankfully as we will have three of them made today!!!

But, I have never known any left-overs to freeze!

[French Tart]

Deciding on which gratin dish to make depends on what you will eat with it; Gratin Dauphinoise is very rich with cheese and cream in it - so goes well with simple casseroles and stews or grilled meats, or steaks.

Pommes Anna is a potato cake type of gratin, which is also great when eaten cold and cut into wedges. It does contain a lot of butter, but is quite simple.

Pommes Boulangere is cooked in stock and goes very well with any type of rich casserole or stew.

[French Tart]

I'll start with Pommes Anna first and show you the preparation of the potatoes; they MUST be thoroughly washed and drained and dried before being assembled and baked..........to remove as much starch as possible.

(Dauphinoise and Boulangere do NOT need to be washed before hand - they need the starch in thier baking process!!!)

So, after peeling and slicing your potatoes VERY thinly - wash them and drain them, and then DRY them!





and then dry them on a tea towel

[French Tart]

I'll start with Pommes Anna first and show you the preparation of the potatoes; they MUST be thoroughly washed and drained and dried before being assembled and baked..........to remove as much starch as possible.

(Dauphinoise and Boulangere do NOT need to be washed before hand - they need the starch in thier baking process!!!)

So, after peeling and slicing your potatoes VERY thinly - wash them and drain them, and then DRY them!





and then dry them on a tea towel

[Queen Dragon Mom]

Tarteflette, are we tuting?