Margarita's International Recipes

Bordeaux

Creamy Potatoes and Onions I don't actually know if this dish is Bordelaise, but it was dubbed as such by epicurious.com. Thinking about it, it seems like a poor man's dauphinoise potatoes. But if that's what you want, you might as well make that. These potatoes were pretty plain, and resembled mashed potatoes more than anything. Creamy Potatoes and Onions Ingredients 2 Tbsp. butter 1 Tbsp. olive oil 10 pearl onions, sliced 2 lbs. gold potatoes, cut into 1/2" cubes 2 cups water 1/4 cup crème fraîche or whipping cream salt & pepper to taste fresh parsley to taste, chopped Instructions Met 1 Tbsp. of butter and the olive oil in a large pot over medium heat. Add onions and saute until soft, about 5 minutes. Add potatoes and then water and bring to a boil. Cover, turn down the heat, and simmer until the potatoes are tender, about 15 minutes. Uncover and simmer until almost all the water evaporates. Turn off the heat. Pour potatoes into a serving bowl and add the cream and remaining 1 Tbsp. of butter. Season with salt and pepper and mix carefully. Sprinkle with chopped parsley and serve. Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add crème fraîche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley. Adapted from a recipe at epicurious.com Bordeaux Recipes | Margarita's International Recipes | E-mail