Potato bake
A lubricated and fluffy version of mashed potatoes.
Ingredients
- 1 kg potatoes
- pinch of salt
- 1 garlic clove, finely chopped
- generous knob of butter
- 3 tbsp creme fraiche
- 1 tsp fresh or dried marjoram leaves (or oregano)
- 50 g Gouda, finely grated
- 50 Parmesan, finely grated
- 2 eggs, separated, egg whites whipped
- 5 tbsp milk
- white pepper, ground nutmeg
Method
- Grease a shallow baking dish with butter, set aside. Preheat oven to 180 °C.
- In a saucepan, bring salted water and potatoes to the boil, cook for 20 minutes, remove from heat, drain, let slightly cool. Peel while still hot, mash the potatoes. Add milk, egg yolk, garlic, marjoram, Gouda and Parmesan. Mix well, season with salt, pepper and nutmeg. Fold in whipped egg white, transfer into prepared baking dish, sprinkle surface with a little Parmesan and butter. Bake for 30 minutes.
Variations
If you’d like some texture, add gently fried lamb mince or finely chopped chicken meat to the potato mixture before folding in the egg white, for a vegetarian dish, layer the potato mixture with any vegetable puree(s), most root vegetables work well.