Suddenly we are halfway through Our French Classic Cooking Course… I think we are going to be able to prepare a banquet in the very near future.
Lesson 4: Preparing Potatoes and 3 Dishes…
Potatoes are a family favourite for sure, but we tend to make the same old roast potatoes again and again. Well apparently the French have dozens of ways to serve potatoes and this week the class had potatoes three ways and I think we may well be shaken out of our rut. Not to mention, in classic French style, the humble potato is transformed into a little bit heaven.
Recipe #1: Les Pommes Frites
I can honestly say that we never ever… ever make French fries, but after making these I think they have arrived on the menu. My guys made an absolute mountain of them… and they were literally all gone in a flash. Now the gang wants to make them all the time and I imagine winter movie days will be redefined by French fries all in the name of perfecting their knife skills.
Recipe #2: Pommes Puree
The trick, according to Franck, to fabulous mashed potatoes is in the butter, lots of it. But honestly it might be in the tools… somebody “who shall not be named” reshaped our metal masher, which is now fairly flexible and pretty useless for actually making mash potatoes. We found our success in the tiny egg masher. Just keeping it real!!!
Recipe #3: Gratin Dauphinois
Well hello, potatoes pretty much baked in cream… could potatoes get any more fabulous. This has got to be the ultimate potato luxury… left overs, I think not!!!
Class Photos
And we have quite a few folk joining us on the course, send us your pictures and let us know how your potato dishes went. Or post on instagram, we will post photographs of our cooking adventure on instagram (#cookingwithse7en).
There were two poached egg pictures, with Hollandaise sauce on instagram this week that were literally to die for, and you really should take a little look at them… Superb #1, with bacon, rocket and roast butternut and Superb #2 with piles of asparagus… so delish!!!
And more of our classmates joined in with their brilliant French Onion Soup and Potato Gratin…
Huge “well done” to those folk who sent us pictures. And for all our classmates, it doesn’t matter where you are in the course, send us your pictures, we would love too post them for you!!!
The Class so Far
Next week we will be back with a feast, its going to be fabulous. Happy cooking and if you are following along then let us know how it is going, we would love to hear back from you.
We would like to thank Yuppie Chef for inviting us to join them on their new Cooking School Adventure with UDEMY. This is not a sponsored post and we were not paid to write it. However Yuppie Chef did provide us with free access to the course and fifty $5. vouchers to share with our readers. Opinions expressed throughout our journey will be as usual, entirely our own.
Potatoes are – hands down – my favorite food. And a homemade gratin?! Yummy! That’s something we usually make around Christmas.
Now when you finish this course we’ll have to visit for the feast! xo
Hay Christi… I have a hood who could live on potatoes and as for gratin… that is now on the menu!!! Imagine meeting up for a feast, fun times – we would have so much to talk about!!!
I love potatoes au gratin… and mashed potatoes…. and baked potatoes… just not chips.
Now tell me, what do they say? Should potatoes in a potato bake be completely soft or have a bit of bite to them?