Mont Dore gratin puree, potato & cheese recipe

A rest of puree? A desire for ultra -gourmet puree, gratin as desired by just adding an egg and a little cheese? Here is an ultra-simple anti-Gaspi recipe.

Difference between Mont Dore mash and Mont d’Or

I am not talking to you here about the AOP Mont d’Or cheese Who is, I admit a pure melted delight and gratin in the oven to taste with potatoes or a little cold meats.
Are you sometimes doing it? I put the recipe for you by explaining how to melt and gratin your whole gold mountain in the oven.

This recipe is A traditional French recipe Not too well known, of gratin muslin puree. Its name comes from its color, for its golden side once passed in the oven and therefore has nothing or even with the cheese. The spelling is not the same.

Ingredients for potato puree gratin in the oven

Anti-Gaspi recipe par excellence, it is Ideal to enhance a rest of potatoesbut can be done entirely and Very quickly by precaining some potatoes,,

The ingredients you need are : potatoes or a remainder of potato puree, egg, grated cheese (your choice or Comté for example), a little butter and cream.

For the preparation of Mont Dore potato (or Mont d’Or apple) you need a ratio with for the equivalent of 1 cup of 250 gr of potato puree,, Mix it with 1 egg and 1 large handful of grated cheese.
And hop by day until you get a nice golden color and a well -gratinated rendering.

I go to this recipe directly in the way of giving your leftovers gap for ultra -gourmet accompaniment. Here are any common advice and errors to avoid to succeed in your homemade puree:

Choose the right variety of potatoes : It is recommended to choose a variety with floury flesh rich in starch such as monisa, bintje, manon, treble … The charlotte can go, it is sometimes used by certain chiefs. Indeed, certain varieties of potatoes are sticky and are not suitable for puree.

Do not overload the liquid puree: You have to start with a small amount of liquid, such as milk or cream, and add more if necessary. Hot milk rather than cold milk allows you not to freeze the puree and increase its creamy rendering.

Above all, do not use a hand blender: This would make her sticky and viscous. Use a potatoes or a vegetable mill. You can also crush the potatoes with a manual fork or potato press.
It’s up to you to see if you prefer a smooth and creamy texture or a more rustic rendering with an uneven puree but with more lamb’s lettuce. Or even crushed a earth pome.
Anyway, don’t mix for too long. Just enough for the ingredients to be well incorporated.

Incorporate cold butter. I am not telling you here to use the astronomical quantity of butter of the legendary potato puree from the late chef Joël Robuchon (who had a ration of 250 gr of butter for 1 kilo of potato). It is true that the more the more mash but butter is creamy and delicious. My advice is rather to recommend that you use very cold butter, the contrast to the hot potato will make the butter will melt gently and can thus be well absorbed.

Don’t forget to season! The potato puree can be bland if it is not sufficiently seasoned. Salt, pepper, add nutmeg …

I suggest you go to see my all -purple puree recipe that uses potatoes from the Vitelotte variety as well as my pommel puree with porcini mushrooms, a less pretty color, I admit, but which is perfect for a holiday meal.