Mashed potatoes with cancoillotte cheese
Potatoes, first boiled, then quickly mashed and baked to a crisp, and served with warm cancoillotte.
16 K 5/5 (19 reviews)
45 min.
Easy
12 people
5 IngredientsLast modified on: June 16th 2024
For 12 people, you will need:
- 1
2 kgs 400 g cooked potatoes - 2
150 g oil - 3
900 g cancoillotte - 4
salt - 5
pepper - Total weight: 3,450 grams
Change measures:
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 2 kgs 400 g cooked potatoes in 2 (if possible, use small or medium-sized ones).
Cut 2 kgs 400 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 | 190 RDI=70 % | 470 RDI=40 % | 190 RDI=30 % | 4,340 RDI=220 % | 18,150 RDI: 220 % |
| 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 12 people : 11.95 €
- 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: Green bean and potato salad with paprika, Tortilla Comtoise, Chicken with spinach in a cream sauce , Creamy artichokes, Lemony cabbage and potato salad, ... See them all 53
Cancoillotte
Like these other recipes: "Haute patate" green beans, Comtoise tart for Seàn, Risotto-style celeriac, Eggs Comtoise, Comtoise stuffed tomatoes, ... See them all 9
Oil
Like these other recipes: Rémoulade dressing, Chicken "cantina", "Haute patate" green beans, Boeuf (beef) bourguignon, Spinach and cashew brik rolls, ... See them all 93
Salt
Like these other recipes: Triple-Cheese Pumpkin Gratin, Potato and broccoli gratin, Mexican salad, Mackerel rillettes, Lebanese-style chickpea salad, ... See them all 653
Other recipes you may also like
Polenta parmentier
This recipe is similar to a shepherd's pie, but the meat is accompanied by vegetables, and the mashed potatoes are replaced by a delicious cheese polenta.March 20th 202417 K 1 hour 35 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...October 3rd 20191.60 M 714.6 2 hours 40 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.February 21th 2011481 K3.7 40 min.
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.March 29th 2020343 K3.8 1 hour
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.February 21th 2011318 K 15 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
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.