Dauphinoise Potatoes recipe
information
635 calories per serving
ingredients
450 g (1 lb) floury potatoes
salt
generous pinch of grated nutmeg
2 tablespoons butter
choux pastry:
250 ml (8 fl oz) water
50 g (2 oz) butter
salt
150 g (5 oz) flour
4 eggs
oil for deep frying
salt
generous pinch of grated nutmeg
2 tablespoons butter
choux pastry:
250 ml (8 fl oz) water
50 g (2 oz) butter
salt
150 g (5 oz) flour
4 eggs
oil for deep frying
method
1. Peel and wash the potatoes and boil them in a saucepan of salted water for 30 minutes until nice and soft. Evaporate excess moisture, mash the potatoes and mix in salt, the nutmeg and butter.
2. To make the pastry, bring the water to the boil in a saucepan, dissolve the butter and a pinch of salt in the water and remove the pan from the heat. Tip all the flour into the boiling water at one go and beat to give a smooth dough.
3. Return the pan to the heat and stir until the mixture forms a ball. Remove the pan from the heat and beat in the eggs, one after the other.
4. Mix the potato into the choux pastry and with floured hands shape the mixture into walnut-sized balls.
5. Heat the oil in a large saucepan or deep-fryer to 180°C, 350°F and fry the potato balls in batches until golden brown.
Serve with: roast meat or game birds.
2. To make the pastry, bring the water to the boil in a saucepan, dissolve the butter and a pinch of salt in the water and remove the pan from the heat. Tip all the flour into the boiling water at one go and beat to give a smooth dough.
3. Return the pan to the heat and stir until the mixture forms a ball. Remove the pan from the heat and beat in the eggs, one after the other.
4. Mix the potato into the choux pastry and with floured hands shape the mixture into walnut-sized balls.
5. Heat the oil in a large saucepan or deep-fryer to 180°C, 350°F and fry the potato balls in batches until golden brown.
Serve with: roast meat or game birds.
serving amount
serves 6
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