Days 30-31: In which we learn about the underrated potato

08.18-19.2009: The potato used to be among the most important foods in classical cuisine, says Gisslen. Gratin Dauphinoise, duchesse potatoes - the names attest to the tuber's place in the kitchens of the aristocracy.

While its place in the spotlight has been superceded by flashier, more glamorous starches such as pasta, the potato is still an important part of classical and contemporary cuisine.

For demo day, chef Vic showed us how to make French fries, gratin dauphinoise, duchesse potatoes, croquettes and whipped/mashed potato.

Croquettes:


Whipped/mashed potatoes:


Gratin Dauphinoise (pronounced "dohffanWAH") reminds me of a potato-based lasagna. You cut the potatoes as you would potato chips, then layer the chips alternately with a milk, cream and garlic mixture in a pan or dish. This is baked for up to 20 minutes until a crust forms on top. I didn't find the Dauphinoise very impressive at first because it had only a few basic ingredients - potatoes, milk, cream, garlic and salt - but was pleasantly surprised by its cheese-like umami-ness when I took a bite.

Duchesse potatoes use the same basic recipe as whipped/mashed potatoes, but are piped from a pastry bag. They are mostly used as decorations.


And since we're talking about all things potato, here's "The Potato Eaters" by Vincent van Gogh, one of my favorite artists: