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Pommes de Terre au Lait (Potatoes Cooked in Milk)
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- #5571
Turn the humble potato into French cuisine royalty with this Pommes de Terre au Lait. It's what happens when milk and cheese decide to mingle.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/2 pound boiling potatoes
1 1/2 cup milk
2 tablespoons butter
1 teaspoon salt
freshly ground black pepper, to taste
1 clove garlic, minced
1/4 teaspoon dried thyme
1 cup grated Monterey Jack cheese
fresh thyme, for garnish
directions
Preheat the oven to 350 degrees F.
Peel and dice or slice the potatoes. Place the potatoes in a large skillet over medium-high heat. Add the milk, butter, salt, pepper, garlic, and dried thyme. Mix gently. Bring the milk just to a boil and then reduce the heat to a simmer. Let the potatoes simmer in the milk for 15 minutes, stirring frequently.
Transfer the potatoes and milk mixture to a 1 1/2 quart baking dish. Sprinkle the potatoes with the cheese.
Place the potatoes in the oven and bake at 350 degrees F for 20 minutes or until the potatoes are tender and the sauce has thickened.
Remove the potatoes from the oven and garnish with fresh thyme, if desired. Serve the potatoes hot.
recipe tips
Cut the potatoes into uniform pieces for even cooking.
Stir the potatoes gently while simmering to prevent sticking and breaking.
Grate the cheese freshly for better melting and flavor.
Let the dish rest for a few minutes after baking for the sauce to set.
Serve as a side dish with meats or as a vegetarian main with a salad.
Adjust the seasoning with salt and pepper before baking, if necessary.
Garnish with fresh thyme just before serving for added aroma and flavor.
For a crispy top, you can broil the dish for a few minutes after baking.
Store leftovers in the refrigerator and reheat in the oven or microwave.
common recipe questions
What type of potatoes are best for this recipe?
Boiling potatoes, like Yukon Gold or red potatoes, are ideal as they hold their shape well and have a creamy texture when cooked.
Can I use a different type of milk?
Yes, you can use whole milk for a richer flavor or a lower-fat milk for a lighter version. However, non-dairy milks may not provide the same creaminess.
Is it necessary to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on for added nutrients and a rustic feel.
How thin should I slice or dice the potatoes?
Slicing or dicing them about 1/4-inch thick ensures they cook evenly and absorb the milk and flavors well.
Can I use a different type of cheese?
Yes, you can substitute with other cheeses like Gruyere, Cheddar, or a blend of your favorite melting cheeses.
What's the purpose of simmering the potatoes in milk?
Simmering in milk softens the potatoes and infuses them with flavor, while the starch from the potatoes helps thicken the milk into a creamy sauce.
How do I prevent the milk from curdling?
Keep the heat at a gentle simmer and stir frequently. Avoid boiling the milk vigorously.
Can I add other herbs or spices?
Feel free to experiment with other herbs like rosemary or spices like nutmeg to suit your taste.
How do I know when the potatoes are done baking?
The potatoes are done when they are tender to the fork, and the top is golden and bubbly.
Can this dish be made ahead of time?
Yes, you can prepare it up to the point of baking and refrigerate. Add a few extra minutes to the baking time if starting from cold.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 8, 2009
This recipe wasn't only easy, it was also tasty. And, for being French it didn't contain a ton of butter or heavy cream, which was a nice change. We even used fat free milk with wonderful success.