Potato Brioche
4 servings
80 minutes
Potato brioche is an exquisite dish of French cuisine that combines the softness of mashed potatoes, the creaminess of cream, and the rich flavor of Emmental cheese. Perfect for breakfast or a light dinner, these golden cakes have an airy texture and a delicious crispy crust. Traditionally, brioche is made with flour and yeast, but this version offers a unique approach by replacing the dough with potatoes, making them especially tender. The dish can be served on its own or complemented with fresh herbs and sauces. Baked to a golden-brown hue, potato brioche is an ideal choice for those who appreciate the sophistication of French gastronomy.
1
Boil potatoes in salted water without peeling them.
- Salt: to taste
- Potato: 800 g
2
Dry and turn into puree using a masher or a special mill.
- Potato: 800 g
3
Preheat the oven to 200 degrees. Grease the baking tray with butter. Heat the cream without boiling. Mix the cream with the remaining butter (about 40 grams) from greasing the tray, add grated cheese, mashed potatoes, salt, pepper, and one egg. Mix well.
- Butter: 50 g
- Single cream 10% fat: 250 ml
- Emmental cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
4
Place the patties from the mixture on a baking sheet, break the second egg, whisk it, and thoroughly brush the surface of the potato patties. Send the baking sheet to the oven and bake until the patties turn golden-brown.
- Chicken egg: 2 pieces
