Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 large potatoes (e.g. Rooster potatoes) (approximately 300 g)
  • 100 g mushrooms
  • ½ l milk
  • 70 g potato starch or maïzena
  • 2 eggs
  • 1 tsp olive oil
  • 50 g butter
  • salt and pepper
  • pinch of fresh thyme and oregano
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Cooking time: 40 MIN
  1. Preheat the oven to 200°C (Gas 6). Butter 4 moulds.
  2. Peel the potatoes and cut them in chunks of 2cm. Put the milk in a deep bowl and add the fresh herbs and then add the potatoes. Allow to cook for 20 minutes.
  3. Add the mushrooms to the saucepan and mix to a soup. Bind with the potato starch or maïzena. Allow to cool.
  4. Separate the eggs and set the egg whites aside. Mix the 2 egg yolks into the mixture.
  5. Beat the 2 egg whites in a separate bowl then gently stir them back into the mixture.
  6. Divide everything between 4 buttered moulds and put them in a preheated oven for 8 to 10 minutes.
  7. Serve immediately with some salad.

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