Cheese Puff Potatoes

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The scrunch of the almost raw onion inside melting little clouds of cheese and potato is simple perfection.


  • 1 lb (450 g) potatoes, peeled, cooked and puréed
  • 4 oz (110 g) Gruyère cheese, grated
  • 1 medium onion, diced
  • 3 eggs, separated
  • 4 fl oz (110 ml) milk
  • Sea salt and freshly ground black pepper
  • 2 oz (50 g) plain flour
  • Vegetable oil for frying


Stir the cheese, onion, egg yolks, milk, seasoning and flour into the potato purée.

Beat the egg whites until stiff and fold into the potato mixture. Heat the oil in a wide frying pan and cook tablespoons of the mixture until barely golden. Eat at once.

Castilian mercenaries fighting in Germany during the Thirty Years’ War began carrying potatoes as provisions for horses and, in dire circumstances, for themselves.

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