Croquettes de Pommes de Terre au Fromage

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Boil some floury potatoes and, once cooked, put them to dry in the oven. Press them through a sieve and season with salt and pepper. Add, little by little, a good piece of butter, and mix it thoroughly with the mashed potatoes for five minutes at least; add a little milk and whip well, then the yolks of two eggs and a tablespoonful of grated cheese. Spread the mixture on a dish, let it get cold, and leave for two hours.

Sprinkle a board with flour and flatten the potato mixture with a rolling-pin; cut it into squares (the thickness should be about one inch), put these on a buttered baking tin, and cook them in a hot oven for ten minutes. Serve at once.

You can also paint them with yolk of egg, or sprinkle them with more grated cheese if you prefer. The best grated cheese for mixing with the potatoes is half Gruyère and half Parmesan, but the Gruyère should be very finely grated; for sprinkling over the cakes Parmesan alone is better.