These potatoes are a ‘quick’ variation to the more classic French Pommes de Terre Byron. I’ll post the original recipe as well, but simply had to start with these. They still take a bit of work, but mainly it’s oven-time.

The first few words I muttered after taking a bite of these was: “What are these and how come I don’t have this recipe yet?“. You see, this amazing side dish calls for the only three ingredients that really matter in this world: potatoes. cheese and creme fraiche.

Oh, and before I forget… this ain’t no low-fat cooking. Run while you still can, or just save the recipe for special occasions.

You’ll love these! And they look so much more elegant on your plate than just a big glob of mashed potatoes.

Ingredients:

2 pounds potatoes (preferably 4 or 5 larger ones)
3 oz butter
1 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
4 dessert spoons creme fraiche
1/2 cup sharp cheddar (grated)
sprinkling dried parsley

Directions:

Clean your potatoes and pinch them with a fork a few (8 or so) times.

 
Place them on a baking sheet and put them in a preheated oven at 200C° (400F°) for 45 to 60 minutes. Depending on their size and how your oven is calibrated, of course, which doesn’t have the be the same as mine.
 

The Butter.

Yeah, I felt it deserved its own photo. Cube the butter.

Once your potatoes are done, slice them in half (lengthwise) while they’re still piping hot. Or make someone else do it.

Scoop the potato guts into a big bowl.

Like this…

 
Don’t throw out the potato skins, just turn them into one of these!
 

Mash the potato innards.

Add the butter cubes.

Add the seasonings. Adjust to your own liking!

And stir until it becomes firm. Almost like cookie batter. Let it cool off.

 
You might get away with using less butter, pretty sure you can, just make sure there’s enough to turn the potatoes into a firm and solid consistency.
 

Got my hands on some crazy expensive and totally delicious farmhouse cheddar. Grate 1/2 a cup.

Divide the potatoes in 4 equal parts. Feel free to make smaller pancakes, you’re the chef!

Lightly flour your cutting board and turn the potatoes into four 1″ patties.

Very lightly dust them with flour.

 
Grease a cookie sheet or use a silpat.
 

Place the patties on top, use a spoon to make a dent. Fill it with a dessert spoon creme fraiche, top with grated cheese and a sprinkling dried parsley.

 
Brown the potatoes under a hot grill before serving. Carefully transfer them to a plate, they’re not rock hard, so they can fall apart!
 

Words can’t begin to describe how rich and delicious these are.