Potato Creme Brulee

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 Potato Créme Brûlée


Potato Crème Brûlée, also known as "Pommes de Terre à la Crème Brûlée," is a delightful and and elegant savory dish that takes inspiration from the classic French dessert, Crème Brülée.

Instead of a sweet custard base, Potato Crème Brûlée features creamy, smooth, and savory layers of thinly sliced potatoes, often infused with rich cream, garlic, and various seasonings.

What sets this dish apart is its signature crispy, caramelized top, achieved by torching or broiling the surface, just like the sweet dessert, creating a beautiful contrast between the creamy interior and the crunchy, golden crust. Potato Crème Brûlée is a wonderful side dish or a light entrée, and it offers a unique and indulgent twist on traditional potato recipes, making it a favorite in both fine dining and home kitchens.


Serving: 4 people 

Preparation: 10 minutes 

Cooking: 55 minutes

Difficulty: Low


Ingredients:

  • 500 grams potatoes
  • 8 stalks of chives
  • 50 cl of liquid cream or 25 cl of milk
  • 2 eggs + 2 eggyolks
  • 30 grams of butter
  • 4 teaspoon granulated sugar
  • salt and freshly ground pepper


Instructions:
  1. Peel the potatoes and rinse, cut them into small pieces. Place them in a saucepas pour in the milk, cream, salt and pepper and cook for 30 minutes. Mix then add the whole eggs and the yolks and mix. 
  2. Wash, dry and chop the chives. Preheat the oven to 150°C.
  3. Butter 4 crème brûlée dishes.
  4. Distribute the preparation. Bake for 20 minutes.
  5. Preheat the oven to the grill position. Sprinkle the the crème brûlées with granulated sugar. Place them under the broiler for 5 minutes. Serve immediatey.



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