Potato pudding
Serve with pear puree, or with any sauce or vegetable preparation you enjoy; the pudding benefits from lubrication but is much easier to eat than, say mashed potatoes.
Ingredients
- 500 g potatoes (floury variety best)
- 1 tsp caraway seeds
- salt, white pepper
- 50 g soft butter
- 2 tbsp breadcrumbs
- 50 g Parmesan, finely grated
- 150 g cheese (Gouda, or Gruyère, or Cheddar, or similar), coarsely grated
- small handful flat-leaf parsley, shredded
- 3 eggs, separated
- 100 ml crème fraiche
- pinch of ground nutmeg
Method
- Grease 6 small ramekins (about 150 ml volume) with soft butter (about 10 g needed), sprinkle with breadcrumbs, set aside. Preheat oven to 180 °C. Melt remaining butter, set aside.
- Boil potatoes in salted water with caraways seeds for 20 to 25 minutes, drain and place in preheated oven for 20 minutes. Then peel and mash potatoes while still hot. Add egg yolks in small potions, mix well. Add crème fraiche, melted butter, Parmesan, grated cheese and parsley. Mix well, add pinch of nutmeg, season to taste. Whip egg whites, then fold into potato/cheese mixture. Distribute mixture into prepared ramekins, bake for 35 to 40 minutes until golden brown.