Ingredients

• 150 g grill cheese provençal (in 1 cm cubes)
• 100 g water
• 60 g butter
• 100 g milk
• 100 g flour
• 3 eggs
• 1000 g Agria potatoes
• Salt, pepper, nutmeg
• Oil for frying
• 150 g crème fraiche
• Fresh herbs (e.g. parsley)

How it’s done

Pommes dauphine: fried potato puffs with a cheese filling
Peel the potatoes and boil in salted water until soft. Allow them to cool and then mash. Heat the butter in a pan. Stir in the flour. Add the milk and water and continue to stir, keeping it briefly on the heat. Allow the mixture to cool slightly, then stir in one egg after the other. Mix the batter with the potatoes and season well; cut into balls and press a piece of diced cheese into the middle of each ball. Roll and fry. Sprinkle with a little crème fraîche and chopped herbs, and serve.