Posh potatoes

Posh potatoes

Upgrading the spud


When it comes to potatoes they can be cooked in so many different ways – mash, roast, chipped and more.

But for something really special, they can be cooked with cream and garlic or milk and cheese to turn them into a restaurant classic.

Parsley Box has its own side of Dauphinoise Potatoes available within the menu options – offering a great addition to any of the other meals.

It is traditionally based on potatoes and crème fraiche and comes from the historic Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.

History

The first mention of the dish is from 12 July 1788 when it was served at a dinner given by Charles-Henri, duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes.

Potatoes Dauphine and potatoes dauphinoise are part of French cuisine and referred to as pommes dauphine and pommes dauphinoise in French. They are often confused with each other and thought to be the same thing but are actually very different – potatoes dauphine  are deep-fried potato puffs while potatoes dauphinoise are baked, sliced potatoes cooked in cream. A classic French dish, this is essentially a potato croquette and consists of fluffy pillows of mashed potatoes mixed with choux pastry. The mixture is formed into balls and then deep fried until golden brown and crispy on the outside. They can be served with a dip or just a sprinkle of salt and vinegar.

Preparation

Potato Dauphinois is made with thinly sliced raw potatoes, milk, crème fraiche or cream, with garlic and sometimes Gruyère cheese cooked in a shallow dish. The potatoes are peeled and sliced thinly and layered with the other ingredients before being cooked in a slow oven.

Chefs often argue that a true dauphinois must not include cheese, which would make it a Gratin Savoyard. They say that  the starch of the potato is more than sufficient to bind the dish together. Also, the addition of cheese of any kind will produce a dish that is far too rustic and considered “peasant fare.” However, recipes given by many famous chefs including Escoffier and Robert Carrier call for cheese and eggs so the definition is still open to discussion.

The addition of cheese to Dauphinoise is still the subject of debate among chefs and cooks the world over.

A matter of control

The story of these two potato recipes begins in the French region of Dauphiné, situated between the Alps and the Rhone Valley in south eastern France. The name Dauphiné comes from the word dauphin, the French word for dolphin, owing to the fact that the family who controlled that region, before it became part of the Kingdom of France, had a dolphin on their coat of arms.

Later, it became the custom for the heir apparent to the throne to receive the title of Dauphin, along with rulership of the Dauphiné region. The wife of the Dauphin was called The Dauphine which is where the potato dishes get their name.

Our version

When it comes to the Parsley Box Dauphinoise Potatoes, the side is made with layers of sliced British potatoes in a creamy cheddar cheese and Grana Padano sauce, seasoned with cracked black pepper. Ready to heat in a convenient single microwaveable portion it is ideal for one serving.

If you would like to order Dauphinoise Potatoes as a luxurious side for one of your meals, follow the link below: