Pommes Dauphines Recipe

Cooking Instructions

1. 1

   Prepare the Potato Mixture

   Peel and boil the potatoes in salted water until tender. Drain and mash until smooth.

2. 2

   Make the Choux Pastry

   In a saucepan, melt the butter with the milk. Once melted, add the flour and stir until a dough forms. Cook for a couple of minutes to dry out the dough, then remove from heat.

3. 3

   Combine Mixtures

   In a bowl, combine the mashed potatoes with the choux pastry. Beat in the eggs one at a time until well incorporated. Fold in the grated Gruyère, chopped celery, caraway seeds, salt, and pepper.

4. 4

   Shape the Dumplings

   Using two spoons or a piping bag, shape the mixture into small balls or quenelles.

5. 5

   Fry the Pommes Dauphines

   Heat oil in a deep pan or fryer to 180°C (356°F). Fry the dumplings in batches until golden brown, about 3-4 minutes. Drain on paper towels.

6. 6

   Serve

   Serve hot as an appetizer or side dish.