Farci with Fresh White Cheese

Name: Farci with Fresh White Cheese (Farci au Fromage Blanc)
Yield: 8 to 10 servings
Cuisine: French
Ingredients: ¼ pound rich cream cheese, whipped; 1 pound creamed cottage cheese; ¼ teaspoon grated nutmeg; 1 cup heavy cream; Pepper from the mill; 6 eggs, well beaten; 2 pounds Maine potatoes or other choices; ½ cup melted butter; 2 tablespoons cold butter; 12 large outer leaves of Savoy cabbage, blanched; Salt; ⅔ cup fresh rye bread crumbs

Farci au Fromage Blanc

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Another specialty of the Maurienne where, instead of our cottage cheese, they use a tomme, nice and fresh, just as soon as it has been dripped of all its whey. Lining the baking dish with cabbage leaves is also common in the Auvergne. The cabbage leaves caramelize as the farci bakes, giving the potatoes a wonderful taste.

Ingredients

2 pounds Maine potatoes or other choices
1 cup heavy cream
¼

Europe
France
Maurienne
Main course
cheese
Vegetarian
Auvergne
Mediterranean
Savoie

Method

Boil the potatoes in their jackets. Scald the cream in a large saucepan and add the nutmeg. As soon as the potatoes are cooked, skin them and rice them quickly into the cream. Add the two cheeses, the eggs, the bread crumbs, salt and pepper, and 4 tablespoons of the melted butter. Mix very well.

Butter a 2-quart cocotte with the cold butter. Remove the ribs of the blanched cabbag