Dauphine Potatoes with Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potatoes, floury boilin
- 40 g butter
- 50 ml water
- 60 g flour
- 1 egg (s)
- 80 g hard cheese, stroner, rated, e.. mountain cheese or similar.
- 2 tablespoon chives rolls
- salt and pepper
- 1 liter oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook in salted water for about 30 minutes. Let it steam out and pass through a press or pass through a sieve.
- For the choux pastry, bring the butter and water to the boil. Quickly add the flour all at once and stir vigorously with a wooden spoon until the dough comes off the bottom of the pot as a smooth lump and a white layer forms on the bottom of the pot.
- Let the dough cool briefly in a bowl and stir in the egg vigorously. Add the potato mixture to the choux pastry and work in with the grated cheese and chives. Season with salt and pepper vigorously.
- Shape the dough with 2 moistened tablespoons into dumplings. Tip: dip the spoons in water before each nock. Place these on damp kitchen paper. So they don`t stick.
- Heat the oil in a saucepan or deep fryer to 170 ° C and fry the potato dumplings in portions until golden brown.
- Drain on kitchen paper.
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