stuffed potatoes using a Silvercrest Monsieur Cuisine
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Stuffed potatoes, or 'Pommes de Terre Farcies', are a delightful culinary hug wrapped in a potato skin! Originating from the heart of French cuisine, these little gems are not just a side dish but a comforting meal brimming with flavor. Imagine tender potatoes, lovingly filled with a savory mix of ham, garlic, and fresh parsley, all topped off with a glorious layer of gooey Gruyère cheese that melts beautifully in the oven. Fun fact: potatoes were first cultivated in Peru over 7,000 years ago, but it wasn't until they made their way to Europe that they became the beloved staple we know today. Perfect for impressing guests or simply indulging in a cozy night in, these stuffed potatoes are sure to steal the show on any dinner table!
Ingredients
- 500 g Water
- 4 Potatoes
- 1 Clove of garlic
- 6 Strand(s) Fresh parsley
- 200 g Ham
- 2 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 150 g White cheese
- 1 Tablespoon(s) Grated gruyère
Steps
- Add 500 g of water in the food processor bowl.
- Remove the vapor kit.
- Wash, and add 4 potatoes in the cooking basket.
- Mix steam: 35:00min / 120°C / Speed .
- The potatoes should be cooked but remain firm. Remove the cooking basket and set it aside. Empty and wipe the bowl.
- Add 1 clove of garlic in the food processor bowl.
- Cut the tail, and add 6 strand(s) of fresh parsley in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
- Cut in pieces, and add 200 g of ham in the food processor bowl.
- Add 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Preheat the oven at 200°C.
- Line a baking tray with parchment paper and set aside.
- Cut the cooked potatoes in half and scoop out some of their flesh with a spoon, then add it to the contents of the bowl.
- Add 150 g of white cheese, 1 pinch(es) of salt adjust according to the tastes in the food processor bowl.
- Mix manual: 12sec / 0°C / Speed 3 in inverse.
- Fill the partially hollowed potatoes with this mixture, creating a dome shape.
- Add 1 tablespoon(s) of grated gruyère on a Preparation name.
- Cook in the oven at 200°C during 20min.
- Serve hot
