Potatoes Dauphinoise, a French Tradition

Potatoes Dauphinoise, a French Tradition

The humble potato originated in  Peru  and the  extreme  western portion  of Bolivia.   It is an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India.

Floury, or mealy russet (baking) potatoes have more starch (20–22%) than waxy (boiling) potatoes (16–18%) and are better for  baking or making french fries.   The best varieties for potato salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, potatoes, like Russets. Fingerling potatoes are low in starch and tend to be good for potato salads as well as roasting.

In conclusion, before you make your next potato dish, give some thought to which potato will work best for the texture you are trying to achieve.

Macaroni and Cheese Galley Chef Style

Macaroni and cheese Galley Chef style is, by far, the best macaroni and cheese I’ve ever had.  Try this recipe once and you’ll never want a different recipe again.  It’s creamy, tangy and nutty all at the same time with that little bit of buttery crunch on top.  Make it as a side dish or put a tablespoon-full into a bite-size cup for a great little nosh with a cocktail.