- 600 gram floury potatoes
- 1 egg yolk
- 50 gram butter
- pepper, salt and nutmeg to taste
- handful of finely grated parmesan cheese
- 1 large camembert
Kitchen equipment needed
- piping-bag with star shaped nozzle
- potato peeler
- cutting board & chef’s knife
- fine sieve
- large spoon
- oven tray lined with parchment paper
Preparation — 30 minutes
A classic French cuisine item, which name is actually “pommes de terre duchesse”. Most people know it by the exact name of this recipe. PEEL the potatoes and cut them in big chunks. BOIL for 20 minutes, the exact time depends on the size of the chunks, check with a fork if they’re done.
Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit en line an oven tray with parchment paper.
Make a puree with the potatoes, be sure it’s a smooth puree without lumps. I prefer using a fine sieve, running the potatoes trough using a big spoon. MIX in the butter, egg yolks and grated cheese. Stir it all together and season with salt, pepper and nutmeg. SCOOP the puree in a piping-bag, be sure you’re using one with a nozzle.
Finishing the oven baked camembert with pommes duchesse — 15 minutes
Unwrap the camembert, remove the plastic and place the camembert back into the wooden box. Pipe pommes duchesse onto the oven tray, going round the camembert. Bake the camembert and pommes duchesse about 10 to 15 minutes in the oven. The exact baking time depends on the power of your oven.
Remove the top of the camembert so you can reach the molten cheese and dip the potatoes into the cheese. Serve with a simple green salad, enjoy!