Julia Child's Bouchees Parmentier Au Fromage aka Potato Cheese Sticks



So let me start by saying that these things are STUPID GOOD and addictive. They are tender, slightly crispy on the outside, buttery and delicately cheesy. SO GOOD!!!! They are delicious appetizers but I have also served them as a side dish.

I love to make these for my family and watch them literally fly off the plate while they exclaim how wonderfully addictive they are.


If you don't have a potato ricer here is a link for substitution tools to get your potatoes the perfect consistency for this dish.









I loaded a short video on this post! My first attempt and I'm still learning so go easy on me!!!! And enjoy!


Happy Cooking!


Ingredients:


  • 2 Medium baking potatoes peeled and cut into quarters

  • ⅔ cup flour

  • 4 ounces (1 stick) of butter

  • 1 egg

  • 1 cup grated swiss cheese

  • ¼ tsp white pepper

  • ⅛ tsp cayenne pepper

  • ⅛ tsp nutmeg

  • 1 tsp salt


Directions:


  • Boil peeled and cut potatoes until tender.

  • Drain and put cooked potatoes through a ricer (if you don’t have a ricer, you can use a food mill or a cheese grater, the idea is to get the potatoes finely fluffy in texture)

  • Stir the potatoes over moderate heat in a heavy-bottomed pot for 2 minutes until they form a light film on the bottom of the pot, indicating most of their moisture has evaporated.

  • Beat the flour into the potatoes, then the butter a couple of tablespoons at a time, then the egg, cheese, and seasonings.

  • Taste for seasoning and adjust if needed.

  • Preheat oven to 425 degrees.

  • Scoop the potato filling into a plastic pastry bag with a pastry tube ½ inch in diameter.

  • Line 2 cookie sheets with parchment paper and squeeze the mixture into 2 ½ inch lengths spaced ½ inch apart.

  • Bake 12-15 minutes until the sticks are lightly browned.

  • Serve warm (although I eat them cold out of the fridge the next day too).



Cedar Park, Texas

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