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from Cumbriafoodie

“Rhubarb” at Prestonfield – another hidden diamond found.

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from Great British Chefs

Potato dauphinoise

Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.

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from Great British Chefs

Potato dauphinoise

Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.

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from Great British Chefs

Dauphine potatoes with crème fraîche

Not to be confused with potato dauphinoise, these dauphine potatoes are formed from a gloriously light choux paste base - they are deliciously crunchy and well worth the preparation time

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from Great British Chefs

Dauphine potatoes with crème fraîche

These beautiful canapés are a formed from rich mashed potato and choux paste, combined to make gloriously light and crispy potato puffs

Dauphinoise Potatoes (dah-feen-was) are a delicious side dish to any meal. It is creamy comfort food at it's best! The dish comes from the Dauphine region in south-east France. The best potatoes to use for the dish are gold potatoes.

2
from Great British Chefs

Dauphine potatoes with crème fraîche

These beautiful canapés are a formed from rich mashed potato and choux paste, combined to make gloriously light and crispy potato puffs

1
from Great British Chefs

Dauphine potatoes with crème fraîche

Martin Wishart fills these little potato balls with a little crème fraîche for a deliciously simple canapé.