Amandine Cheesy Potatoes

Organic oven, mashed, soup

Main course - Side dish - Cheese - Festive recipe

4 people

Prep : 15 minutes

Cook : 30 minutes


* 1 kg "Oven, soup" potatoes
* 100 g butter
* 50 g diced Emmental
* 2 eggs
* 200 g flour
* 2 eggs (breading)
* 200 g breadcrumbs
* Salt and pepper


Wash the potatoes.
Cook in the oven at 180 °C for about 25 minutes without peeling them and on a bed of coarse salt.

Peel the potatoes and retrieve the pulp. In a bowl, mix the still warm pulp with the seasoning, butter and eggs.

Shape the mixture into a small pear by inserting a cube of Emmental inside. Set aside in a cool place.

Bread the amandine potatoes by rolling them successively in flour, then in beaten eggs and finish with the breadcrumbs.

Fry the amandine potatoes in oil at 180 °C, drain on paper towels, add salt and serve hot. 

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