Dijon Pomme de Terre De Creme
Member recipe by kpkpkpkarl
A creamy french mash potato bake with a touch of Dijon mustard and cream.
- 4-6 Large Potato's - roughly 10-12 oz's - although British is better, for this recipe - Desiree is king.
- 100ml of semi or skimmed milk (or cream)
- 1 tablespoon of butter or:
- 2 tablespoons of flora (alternate)
- 1 tablespoon of home-made mayo
- 1 teaspoon of sea salt (or ground)
- 0.5-1 (preference) teaspoon of peppercorns
- 1 teaspoon of honey
- 0.25-0.5 teaspoon of Dijon (to taste)
- 1-2 teaspoons of dried or fresh parsley (fresh is better)
- A sprinkle of fresh crushed garlic
- 1 heaped tablespoon of light cream cheese
- Hard grated cheese or (your favourite) for sprinkling
- Peel and half your potato's, then quarter, chunks no smaller than 6cmx6cmx4cm - to make sure they don't boil all the way through (i'll explain)
- On high heat bring to boil a large pan of water and add the potato chunks - keeping on high heat for 9 minutes - then simmering for a further 4/5 minutes
- At this point, pre-heat your grill to the highest temperature - keeping a close eye on your spuds.
- When soft to the touch of a sharp knife with only minimal resistant to cut all the way through, drain, and pop back into the pan (or bowl) although a flat base makes all the difference
- Now's the fun bit - gradually (to taste) add all of your ingredients - starting with milk, honey, butter, cream - salt and pepper - after each ingredient (have a taste) and alter, i like to keep a whisk on hand to blend each ingredient in to perfection (then tasting) then to alter. The trick to the recipe is finding the fine blend between Dijon and honey, then the fresh parsley - the honey and Dijon bounce of each other, you have an earthy tasting French mustard brought back to life with the sweet honey, touch of cream and the magic really is the parsley - it's the teacher of the recipe - it glues them all together! (i hope you brought your elbow grease) because your well done mashing is the kneading of your perfect loaf!
- When your happy with the taste and texture - transfer to a pyrex/clay roasting tray.
- Now, when you popped on your grill - we don't want our spuds on the top shelf (you ask why) we are perfect on the shelf below. What we want to give is almost a flan like skin the top of the mash, fluffing up to fork before hand we create a layer of grooved lines running down the dish. Making your own mash trenches - fluff your sides up with a fork - when we put under the grill we make a mixture of soft skin to crispy outer shell that doesn't burn straight under heat!
- When cool, cover with a layer of foil and store to the side or in the fridge until your ready!
- While the rest of your dish is cooking away, you can give yourself a pat on the back because your the chef that did all the preparing, and didn't try to start pounding mash, making gravy - putting in your yorkshire's and frying of your asparagus all at the same time. It also gives you boasting room to your gratefully awaiting guests - that you rushed around like a mad hatter just for them!
- Just pop in the covered bake for the last 15-20 minutes of cooking time on the bottom of your oven (heating through your bake) not worrying about your crispy fine top (you already baked it off) (because your a genius) Uncover, and serve! Any left-over's will never go to waste, it can go in the fridge for tomorrow's dinner or tea, or frozen for 1-2 weeks stored well. Either way! My favourite is to serve this recipe with any meat/gravy dish, roasted honey glazed vegetables and a glass of red, with enough left over to serve with a clear out of vegetable left overs from the fridge! (try serving with lightly fried cabbage and brussel sprouts covered in fresh crushed garlic) The possibilities are endless! Serve with beans if you don't have time, it'll keep for a few days in the fridge, and all down to your fine prep work! Enjoy, and good luck, the Green Chef!