Potatoes Thermidor
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
russet potatoes
|
|
| ⅓ | cup |
butter
|
|
| 1 | cup |
shallots
finely chopped |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
cream
|
|
| ¼ | pound |
mushrooms
fresh, sliced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
sherry wine
dry |
* |
| 2 | each |
egg yolks
beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
russet potatoes
|
|
| 79 | ml |
butter
|
|
| 237 | ml |
shallots
finely chopped |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
cream
|
|
| 113.4 | g |
mushrooms
fresh, sliced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 118 | ml |
sherry wine
dry |
* |
| 2 | each |
egg yolks
beaten |
*
|
Directions
Cut and cook potatoes.
In a skillet, melt butter and sauté shallots.
Stir in flour and cook 3 to 5 minutes stirring constantly.
Add cream and stir until thickened, then add the mushrooms, salt and cayenne and cook for about 3 minutes.
Beat sherry and egg yolks together and quickly stir into the hot mixture.
Put the potatoes in an ovenproof baking dish , and pour the Thermidor sauce over potatoes.
Bake at 300℉ (150℃) for 20 minutes to heat thoroughly.
