Recipe
BERNY POTATOES
Serves: 8
Preparation time: 30 minutes If they like it, it serves 8 otherwise
Cooking time: 15 minutes
Totaltime: 45 minutes
Ingredients
- 8
- 2 pounds potatoes
- 3 ounces butter, soft
- 4 egg yolks
- to taste salt and pepper
- 1/4 teaspoon grated nutmeg
- 1 tablespoon chopped truffles
- 1/2 cup toasted sliced almonds
Preparation
-
Preheat oven to 375 degrees.
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool potato mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
main ingredients:
type of dish:
side-dish
cuisine:
France
specific recipes:
Chef-recipe
season and occasion: Fathers-Day
dietary considerations:
Array
Type of meal:
dinner
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fidleheads with asparagus and new potatoes
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Almondine potatoes
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Allumette potatoes
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