Wednesday, 20 November 2024

Pomme Aligot topped with Burrata

Creamy and cheesey potatoes, what is not to love. Especially when your Zodiac is cheese. Crowning these potatoes with a ball of Burrata is even better.



The potatoes in my larder were getting a bit old and they needed to be eaten. But beeing in the middle of Xmas cookie baking, I did not want to spend a lot of time preparing a dish. The potatoes were quickly peeled and went in the steamer basket inside my Thermomix for cooking. 



The fridge offered some cheeses, cream and milk to make a decadent mash. Usually only milk, cream and butter go in the mash, but grated Emmenthal and cream cheese with horseradish sounded better.

A pot of Burrata caught my eye. Why not, it is creamy cheese with an even creamier center. That went on top if it.

The French call these cheesy pototoes Pomme Aligot.

650 g peeled potatoes

40 g butter

100 g double cream

50 g milk

75 g grated Emmenthal

25 g cream cheese with horseradish

Salt, pepper, nutmeg

1 Burrata


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