This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Mashed potatoes with cancoillotte cheese
Potatoes, first boiled, then quickly mashed and baked to a crisp, and served with warm cancoillotte.
29 K 5/5 (20 reviews)
45 min.
Easy
4.00 €
4 people
5 IngredientsLast modified on: June 16th 2024
For 4 people, you will need:
- 1
800 g cooked potatoes - 2
50 g oil - 3
300 g cancoillotte - 4
salt - 5
pepper - Total weight: 1,150 grams
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Preheat oven to 200°C (390°F).
Cut 800 g cooked potatoes in 2 (if possible, use small or medium-sized ones).
Cut 800 g cooked potatoes in 2 (if possible, use small or medium-sized ones).
Stage 2 - ⌛ 5 min.
Quickly mash, or flatten, each potato half using a glass or roller.
Stage 3 - ⌛ 2 min.
Brush each one with oil...
Stage 4 - ⌛ 3 min.
...then turn them out onto a sheet of baking paper on a baking sheet.
Stage 5 - ⌛ 2 min.
Brush with more oil, then season with salt and pepper.
Stage 6 - ⌛ 25 min.
Stage 7
Serve the potatoes, well grilled and generously topped with hot cancoillotte.
Remarks
If you don't have cancoillotte, replace it with a mixture of 1/3 cream, 2/3 the cheese of your choice, grated or cut into tiny pieces.
In another version, you could deep-fry the mashed potatoes.
In another version, you could deep-fry the mashed potatoes.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=30 % | 160 RDI=20 % | 60 RDI=10 % | 1,450 RDI=70 % | 6,050 RDI: 70 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 5 RDI=1 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per person | 20 RDI=6 % | 40 RDI=4 % | 20 RDI=2 % | 360 RDI=20 % | 1,510 RDI: 20 % |
How much will it cost?
- For 4 people : 4.00 €
- Per person : 1.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Salmon marinated like herring, Winemaker's toast, Bistro-style cabbage salad, Morbiflette, Erika's ceviche, ... See them all 58
Cancoillotte
Like these other recipes: Comtoise stuffed tomatoes, Comtois surprise bread, "Haute patate" green beans, Eggs Arsène, White fish and leek fondue à la comtoise, ... See them all 12
Oil
Like these other recipes: Split peas "à la française", Pan-fried potatoes, Sausage and mashed potatoes, Bourguignon potatoes , Hachis parmentier, ... See them all 104
Pepper
Like these other recipes: Hummus, Morel risotto with Vin Jaune and Mont d'Or, Rabbit civet "à la normande", Crispy potato and mushroom brik rolls, Sardine and potato gratin, ... See them all 662
Other recipes you may also like
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings. October 19th 2010545 K4.3 1 hour 15 min.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it. October 3rd 2010257 K5 1 hour 35 min.
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain. December 19th 2010238 K4 25 min.
Flaky chocolate brioche
This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see below, it can also be twisted. November 6th 2020102 K4.5 16 hours 15 min.
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing. February 24th 201958 K 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.