Pommes Dauphines And Blue Cheese & Mushroom Sauce

• Pommes dauphines
• 1,5 pounds potatoes (Bintje or equivalent)
• 4,5 ounces flour
• 2,6 ounces butter
• 0,2 liters water
• 2 tablespoons olive oil
• salt, white pepper
• Blue cheese and mushroom sauce
• 1 onion
• 6 ounces mushrooms
• 3 tablespoons dairy cream
• 2 ounces blue cheese
• 1 pinch hot pepper powder
• salt, white pepper

1. Preheat the oven to 200u0b0C/390u0b0F.
2. Peel the potatoes. Cut in big pieces and steam for 20 minutes.
3. Boil the water and butter. Tip the flour in all in once. Beat the mixture vigorously. Continue to heat and beat until the pastry becomes solid and doesn't stick to the saucepan sides.
4. Take the saucepan out of the heat. Add the eggs one by one and beat the mixture. Dry the mixture by heating and beating it vigorously until a bit solid.
5. Place the potatoes in a bowl. Mash them with a fork and a piece of butter. Add salt and white pepper. Add the choux pastry to the mashed potatoes. Mix it well.
6. Make smalls balls with the potatoes mixture. Place in an oven plate. Pour the olive oil. Cook for 30 minutes.
7. Meanwhile, prepare the blue cheese and mushroom sauce
8. Peel and chop the onion. Place in saucepan. Add the olive oil. Heat gently.
9. Clean and cut the mushrooms in small pieces. Add into the saucepan.
10. Cook until golden. Add the dairy cream and blue cheese. Add salt, white pepper and hot pepper powder at your convenience.

pommes dauphines, potatoes, flour, butter, olive oil, salt, cheese, onion, mushrooms, dairy cream, blue cheese, pepper, salt

Taken from food52.com/recipes/24284-pommes-dauphines-and-blue-cheese-mushroom-sauce (may not work)