Comté pommes duchesse

Name: Comté pommes duchesse
Total time: 1 h
Ingredients: 800g of Maris Piper potatoes, peeled and chopped; 2 egg yolks; 60g of butter; 80g of Comté cheese, finely grated; 1 pinch of nutmeg; 1 pinch of salt; 1 egg, beaten with a pinch of salt for glazing

by GBC Kitchen

Item 1 of 1

Side
easy
6
60 minutes

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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

Metric

Imperial

800g of Maris Piper potatoes, peeled and chopped
2 egg yolks
60g of butter
80g of Comté cheese, finely grated
1 pinch of nutmeg
1 pinch of salt
1 egg, beaten with a pinch of salt for glazing

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Equipment

Piping bag with star nozzle
Potato ricer

Method

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

Preheat the oven to 190°C/gas mark 5 and line a baking tray with greaseproof paper

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

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

Brush the pommes duchesse with the egg wash and bake for 20 minutes or until golden. Serve hot

First published in 2020

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GBC Kitchen

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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