Comté pommes duchesse

These delicious bite-sized delicacies of rich cheesy potato are aways a real crowdpleaser, and while they look impressive they are surprisingly simple to make – all you need is a piping bag with a star-shaped nozzle.

First published in 2020
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Ingredients

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Imperial

Equipment

  • Piping bag with star nozzle
  • Potato ricer

Method

1
Cook the potatoes in salted boiling water until soft, about 20 minutes. Drain and leave to dry out a little in the colander for a few minutes – be aware than the potatoes still need to be warm for the next step, however
2
Preheat the oven to 190°C/gas mark 5 and line a baking tray with greaseproof paper
3
Use a potato ricer or masher to mash the potatoes into a smooth mash then beat in 2 of the egg yolks, the butter and grated Comté. Season with grated nutmeg and salt to taste
4
Transfer the mixture to a piping bag fitted with a star nozzle. Pipe stars of the mixture onto the tray, around 3cm in diameter. You may need more than one tray, or to work in batches
5
Brush the pommes duchesse with the egg wash and bake for 20 minutes or until golden. Serve hot
First published in 2020
share recipe:

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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