Choucroute Dauphine Potatoes

Choucroute Dauphine Potatoes

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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011


2 lbs. potatoes
½ cup milk
12 T. butter, divided
½ t. salt, plus more to taste
Pepper, to taste
1 cup water
1 cup flour
6 eggs
6 oz. choucroute (previously prepared)


Method: Boil potatoes until soft; drain. Add milk and 4 T. butter; season to taste. Mash until lumps are gone. Set aside. In pan, heat water, remaining butter and ½ t. salt until butter melts. Bring to a boil; remove from stovetop. Add flour; beat with wooden spoon. Continue beating until flour dough starts to form “ball.” Let cool for a minute; beat in two eggs, stirring to incorporate well. Add remaining eggs, one at a time, until dough is glossy and falls from spoon. Beat choux pastry into mashed potatoes; fold in choucroute. Heat oil to 350°F. Roll potato/choucroute mixture into 1½-inch balls. Carefully drop balls, 4-6 at a time, into oil. Cook until golden brown, about 5 minutes or less, turning as needed. Season with salt and pepper.


Side, Sizzle

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