Jul 13 2026
Restaurants›Cathédrale Restaurant›Pommes Dauphine Recipe

Pommes Dauphine Recipe

Inspired by Cathédrale Restaurant
Time1h
Serves4

Potato Croquettes, Eggplant Aioli

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Ingredients

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Pommes Dauphine

Eggplant Aioli

Method

Pommes Dauphine

  1. 1

    Prepare the Potatoes

    Peel and chop the potatoes into cubes. Boil in salted water until tender, then drain and mash until smooth.

  2. 2

    Make the Choux Pastry

    In a saucepan, melt the butter with milk, salt, black pepper, and nutmeg. Add flour and stir until a dough forms. Cook for 2-3 minutes.

  3. 3

    Combine Mixtures

    Remove from heat, let cool slightly, and mix in the mashed potatoes and eggs until smooth.

  4. 4

    Shape the Croquettes

    Using a spoon, scoop the mixture and shape it into small balls or ovals.

  5. 5

    Fry the Croquettes

    Heat vegetable oil in a deep pan. Fry the croquettes in batches until golden brown. Drain on paper towels.

Eggplant Aioli

  1. 6

    Prepare the Eggplant

    Roast the eggplant in the oven at 200°C (400°F) for about 25-30 minutes until soft. Allow to cool, then scoop out the flesh.

  2. 7

    Blend the Aioli

    In a blender, combine the roasted eggplant, garlic, mayonnaise, lemon juice, olive oil, salt, and black pepper. Blend until smooth.

  3. 8

    Serve

    Transfer the eggplant aioli to a serving bowl and serve alongside the pommes dauphine.

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