ingredients

8 potatoes (about 1.4 kg)
3 yellow 3 egg whites
100 g of county
4 tbsp. to s. thick cream
1 pinch of cinnamon
4 sprigs of fresh thyme

Steps

Step 1

Cook the potatoes in field dress. Drain, cut them a hat. Empty them up to 1 cm from the skin. Put hulls and hats in a salad bowl with cream, egg yolks, Comté mixed in small crumbs, thyme leaves, cinnamon, pepper strong in the mill. Crush with a lumpy mashed fork.

2nd step

Preheat the oven to 200 ° C (tea 7). Whip the whites and 1 pinch of salt in very firm snow. Mingle it with mashed potatoes from bottom to top; go deep down. Fill in the hulls. Squeeze them in a baking dish, pour 5 cl of water in the bottom, bake 15-20 min. Serve immediately.

tips

I buy : the blue potato of Auvergne, an old variety with a pink skin barely purplish. In trays under the brand Doréoc. Otherwise, Doréoc offers Cherie.

If there is still some preparation : I cook it at the same time as this recipe in ramekins or in mini-butters finely buttered.