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Panellets - Catalan Potato Cookies
Dessert European

Panellets - Catalan Potato Cookies

4.5

Prep
60 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
  4. 4 Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

By JULINOE

Peanut Butter Potato Candy
Dessert American

Peanut Butter Potato Candy

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
  2. 2 Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
  3. 3 Sprinkle some confectioners' sugar on a cutting board or waxed paper.
  4. 4 Roll dough into a large rectangular shape on prepared surface.
  5. 5 Spread enough peanut butter on top layer of dough to cover.
  6. 6 Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels.
  7. 7 Serve and enjoy.

By Brandi Rose

Moist Potato Chocolate Cake
Dessert

Moist Potato Chocolate Cake

4.4

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. 2 Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
  3. 3 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
  4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

By kiss

Peach Dumplings
Dessert American

Peach Dumplings

4.3

Prep
120 min
Cook
40 min
Total
165 min

Instructions

  1. 1 Place potatoes into a large pot with enough water to cover; bring to a boil over medium-high heat and cook until tender. Drain; rice or mash potatoes.
  2. 2 Place riced potatoes on a large, clean work surface; crack egg over potatoes, then gradually work in flour with your hands until a stiff dough forms. This could take as long as 30 minutes, or just seem like it. You may not need to use all of the flour, or you may need to use more. Rest dough before rolling for 1 minute.
  3. 3 Roll dough out on a lightly floured surface to ¼-inch thickness; work in portions if needed. Cut dough into roughly 8x8-inch squares, depending on the size of your peaches. Wrap each peach in 1 dough square; pinch seams to seal.
  4. 4 Bring a large pot of water to a boil; add peach dumplings, they should be as close to covered with water as possible. Boil for 20 minutes, rotating halfway for even cooking. Remove dumplings using tongs or a large slotted spoon.
  5. 5 Place 1 peach dumpling on a plate, cut it up, and remove the pit. Drizzle with melted butter; sprinkle with sugar and vanilla wafers.

By Bettiann

Panellets (Catalan All-Saints Cookies)
Dessert European

Panellets (Catalan All-Saints Cookies)

3.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
  2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
  3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
  4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Glazed Mashed Potato Doughnuts
Dessert

Glazed Mashed Potato Doughnuts

Prep
20 min
Cook
25 min
Total
140 min

Instructions

  1. 1 Dissolve yeast in warm water.
  2. 2 Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
  3. 3 Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
  4. 4 Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  5. 5 Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
  6. 6 Cover and let rise until doubled in size, about 30 minutes.
  7. 7 Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
  8. 8 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  9. 9 Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
  10. 10 Dip doughnuts in glaze or drizzle over top.

By nresch

White Potato Pie
Dessert American

White Potato Pie

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
  3. 3 Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.

By Kammie

Carrot Pudding
Dessert European

Carrot Pudding

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves in a large mixing bowl.
  2. 2 Transfer mixture into a mold or 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
  3. 3 Steam the cake for 2 hours. Serve warm.
  4. 4 To make the sweet butter sauce: Combine butter, cream, sugar, and vanilla in a medium-size pot. Heat until warmed through and sugar has dissolved. Spoon sauce over warm carrot pudding to serve.

By Joyce Rehagen

Plum Dumplings
Dessert American

Plum Dumplings

4.4

Prep
90 min
Cook
35 min
Total
125 min

Instructions

  1. 1 Slice the prunes almost in half, open them, and remove the pits. Place about 1/3 teaspoon of sugar into the hollow of each plum; close the plum and place in a bowl. Set aside.
  2. 2 Place potatoes into a large pot with enough water to cover. Bring to a boil and cook until tender, about 20 minutes; drain. When cool enough to handle, mash potatoes with a fork or potato masher. Set aside 1 cup mashed potatoes for the dough and keep warm.
  3. 3 Make the dough: Sift flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add reserved 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
  4. 4 When the dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum into the center. Place another piece of dough on top and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
  5. 5 Bring a deep pot of salted water to boil. Place dumplings into the boiling water and boil gently for about 10 minutes.
  6. 6 Meanwhile, make the sauce: Melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
  7. 7 When dumplings are finished, remove them from the boiling water and place into the frying pan. Turn to coat in the sauce. Serve hot with any extra sauce poured over top.

By Cyndi K

Irish Potato Cake
Dessert European

Irish Potato Cake

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Sift flour, baking powder, cinnamon, cloves, nutmeg, and salt together into a bowl.
  3. 3 Cream sugar and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in flour mixture alternately with mashed potatoes and milk. Stir in walnuts and raisins. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours.

By nanniesue

Chantilly Potatoes
Dinner French

Chantilly Potatoes

4.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
  2. 2 Spread mashed potatoes in the prepared baking dish.
  3. 3 Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
  4. 4 Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

By Lorilee Perugini

Rich and Creamy Potatoes au Gratin
Dinner French

Rich and Creamy Potatoes au Gratin

4.5

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.
  3. 3 Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
  4. 4 Bake in the preheated oven until cheese is golden brown on top, about 1 hour.

By Celeste

Aligot (French Mashed Potatoes)
Dinner French

Aligot (French Mashed Potatoes)

3.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
  2. 2 Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
  3. 3 Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

By Natasha Titanov

Chef John's Salmon in Parchment
Dinner French

Chef John's Salmon in Parchment

4.8

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Fold two pieces of parchment paper in half; cut a half-circle starting at each crease. You should have two heart-shaped pieces of parchment when unfolded. Coat both sides of each parchment heart with olive oil.
  3. 3 Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  4. 4 While potatoes simmering, bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
  5. 5 Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of one prepared parchment paper heart. Sprinkle with salt and pepper; drizzle with extra-virgin olive oil. Fold other half of paper heart over; seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
  6. 6 Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting parchment open. The salmon is done when it flakes easily with a fork.

By John Mitzewich

Tartiflette (French Cheese and Potato Casserole)
Dinner French

Tartiflette (French Cheese and Potato Casserole)

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
  2. 2 Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
  3. 3 Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
  4. 4 Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
  5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.

By Valerie

Duchess Potatoes
Dinner French

Duchess Potatoes

4.5

Prep
25 min
Cook
60 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Fit a piping bag with a coupler and large open star tip. Grease a baking sheet.
  2. 2 Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
  3. 3 Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.
  4. 4 Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and black pepper. Pulse until just combined; spoon into the piping bag. Gather bag edges and twist together.
  5. 5 Pipe potato mixture with a circular motion onto the prepared baking sheet into eighteen 2-inch rosettes; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
  6. 6 Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.
  7. 7 Bake in the preheated oven until golden brown, 35 to 40 minutes.

By Howard

Pommes Anna with Gruyère
Dinner French

Pommes Anna with Gruyère

4.8

Prep
20 min
Cook
43 min
Total
68 min

Instructions

  1. 1 Combine salt, pepper, and thyme in a bowl.
  2. 2 Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
  3. 3 Melt remaining 1 tablespoon butter in the skillet; remove from heat.
  4. 4 Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
  5. 5 Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
  6. 6 Invert potatoes carefully onto a serving dish.

By Ann

French Tartiflette
Dinner French

French Tartiflette

4.7

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Bring a large pot of salted water to a boil over high heat; add potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry, 1 to 2 minutes.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  3. 3 Cook bacon in a skillet over medium-high heat for about 5 minutes. Transfer bacon to a plate; discard grease. Melt butter in the same skillet. Add onions; cook and stir until translucent, about 5 minutes. Return bacon to the skillet. Add wine; simmer until nearly evaporated. Remove from heat.
  4. 4 Place ½ potatoes into the prepared dish; spread ½ bacon mixture over top. Layer in remaining ½ potatoes, spread crème fraîche over top, then add remaining ½ bacon mixture. Remove and discard rind from Reblochon. Cut cheese into thin slices; layer evenly over top of casserole.
  5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 15 minutes. Season with salt and black pepper. Serve hot.

By drodrigues101

Chicken Dauphinoise
Dinner French

Chicken Dauphinoise

4.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain and set aside.
  3. 3 Mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl until well combined.
  4. 4 Press chicken into flour mixture until evenly coated.
  5. 5 Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side. Remove from heat.
  6. 6 Arrange 1/2 of the potatoes in a large baking dish and top with chicken breasts. Layer remaining potatoes over chicken.
  7. 7 Mix together cream, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in a bowl until well combined; pour over potatoes and chicken. Sprinkle remaining 1 tablespoon tarragon over potatoes.
  8. 8 Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

By Giannina

Aligot
Dinner French

Aligot

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  2. 2 Meanwhile heat milk and cream in a saucepan until warmed.
  3. 3 Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.

By Lena

Veal Roast Blanquette
Dinner French

Veal Roast Blanquette

4.1

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
  2. 2 To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
  3. 3 In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
  4. 4 In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

By trvlnbarefootingal

French Potato Salad
Salad French

French Potato Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain and cool slightly. Peel potatoes; slice into a large bowl.
  2. 2 Whisk oil, vinegar, consommé, green onion, parsley, salt, and black pepper together in a small bowl.
  3. 3 Gently toss warm potatoes with vinaigrette. Serve at room temperature, or cover and chill before serving.

By CHRISTYJ

John's Flammekueche
Dinner French

John's Flammekueche

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
  2. 2 Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
  3. 3 While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
  4. 4 Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
  5. 5 Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.

By ERLENSEE_GERMANY

Salmon and Potato Pie
Dinner French

Salmon and Potato Pie

4.3

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch deep-dish pie pan with one pie crust. Set second pie crust aside.
  2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
  3. 3 In a medium saucepan, cook onions, garlic, and butter over medium heat until onions become transparent.
  4. 4 Add onion mixture, salmon, and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Season with salt and pepper. Spread evenly into the bottom pie crust.
  5. 5 Place second pie crust over top of salmon mixture. Cut slits into top crust, then pinch edges of both crusts together. Bake on lower rack of oven for 45 minutes.

By Louise B

Tourtière (French Canadian Meat Pie)
Dinner French

Tourtière (French Canadian Meat Pie)

4.6

Prep
20 min
Cook
165 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C).
  3. 3 Prick potato several times with a fork and place onto a baking sheet.
  4. 4 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Let cool for 10 minutes, then discard skin and mash flesh. Turn the oven off.
  5. 5 Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Bring to a boil, then reduce the heat and simmer until very thick, at least 1 hour.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Line a deep-dish pie plate with one pastry. Spoon in pork and potato filling.
  8. 8 Cover with remaining pastry. Brush with beaten egg and sprinkle with paprika. Cut a steam vent in pastry.
  9. 9 Bake in the preheated oven for 50 minutes. If the edges brown too fast, cover them with a strip of foil. Serve warm.

By Maggie Rogers

Classic Vichyssoise
Lunch French

Classic Vichyssoise

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.
  3. 3 Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.
  4. 4 Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.
  5. 5 Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.

By 2doulas

French Beef Stew
Dinner French

French Beef Stew

4.5

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
  2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
  3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Mom's Chicken en Cocotte
Dinner French

Mom's Chicken en Cocotte

4.9

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a heavy Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Add potatoes, carrots, celery, onion, garlic, and bouillon, then pour in water. Stir to combine, cover, and bring to a boil.
  3. 3 Transfer the covered Dutch oven to the preheated oven and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By rlt11_NMC