When my family went to Paris several years ago to visit my oldest daughter who was doing a semester abroad there, we had these at a restaurant. They were the specialty of the house and when I asked for the recipe, the waiter surprised me by offering me a printed card with the recipe right on it! Of course, even after converting grams to ounces, I had to substitute cheeses available here for the ones that the restaurant used. I discovered that, as long as the cheeses melt well, you can alter the cheeses to taste. My youngest daughter, now 19, loves these and always asks for “Paris Potatoes”.
Jen LeBow’s Paris Potatoes Recipe
Boil til soft (about 25 minutes):
28 oz. Yukon Gold potatoes
Drain and cool enough to rice through ricer. Remove skins from ricer and discard.
IF YOU DON’T HAVE A RICER, DON’T BOTHER TRYING THIS RECIPE; WHIPPING MASHED POTATOES RELEASES GLUTEN AND MAKES THEM STICKY AND STARCHY.
Preheat oven to 350°.
Add to riced potatoes and combine:
8 oz. heavy cream or 1/2 and 1/2
4 oz. shredded sharp cheddar cheese
3 oz. shredded Gouda
3 oz. Brie or other creamy cheese, like Alouette or herbed goat cheese
Bake COVERED for about 20-25 minutes or until all cheese has melted enough so that the ingredients can be thoroughly combined. Serve warm.
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