4181 Pommes de Terre à la Crème

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Either Vitelotte potatoes or a firm non-floury type such as new kidney potatoes should be used for this preparation. Cook them in salted water, peel them whilst still hot then cut into fairly thick slices.

Place in a shallow pan, cover with boiling cream, season them and cook on a hot stove to reduce the cream, shaking the pan frequently.

Finish with a little more cream at the last moment.