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The Caterer

Pommes cocotte by Michel Roux

11 September 2006
Pommes cocotte by Michel Roux

INGREDIENTS

(serves 10)

150ml clarified butter
750g unsalted butter
30-40 peeled, whole Belles de Fontenay
20 large cloves garlic, skin on
Salt

METHOD

Warm the clarified butter in a cocotte. Add the unsalted butter. When it melts, add the remaining ingredients. Heat until the fat froths and bubbles and turns to beurre noisette. Cook the potatoes and garlic in this butter until the potatoes have caramelised and absorbed some of the butter and the garlic cloves are soft (about 20 minutes). Watch that the fat doesn't burn.

Michel Roux

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