The final push for Thanksgiving is on! Of course, potatoes are a staple side for Turkey Day, but instead of the classic mashed or baked, how about adding some simple yet exciting French flair?
The recipes in our November/December issue offer five delectable variations on this star accompaniment that will elevate your table to an exquisite presentation and most memorable meal.
If you haven’t subscribed to the magazine yet, keep reading below to get a taste of what you’re missing! We’re offering you a slice of our recipe collection with one of our absolute favorite potato & cheese combinations: Potatoes Stuffed with Roquefort Cheese. If you have the magazine, see pages 70 to 76 for the full menu of options to level up your potato game.
- 8 large potatoes (about 200 g each, floury varieties work best)
- 1 ½ cups (150 g) Roquefort cheese
- Generous ½ cup (15 cl) heavy cream
- ½ bunch chives
- ½ bunch flat parsley
- 4 shallots
- Salt & pepper
1. Turn on the broiler. Scrub the potatoes with a vegetable brush, then rinse them with water. Leaving the skin on, steam for 20 minutes. Once cooked, leave to cool.
2. Chop the chives and parsley. Peel and slice the shallots in rings. Using a small spoon, carefully scoop out the inside of the potato, place it on a plate and mash it. Add the Roquefort cheese, cream and chopped herbs and season to taste. Mix together before stuffing back into the potato skins.
3. Cover an oven tray with parchment paper and lay the potatoes on top, dressing them with the shallot rings. For an extra crunch, sprinkle the stuffed potatoes with chopped hazelnuts. Broil for 5 to 10 minutes, until the Roquefort topping is golden brown.
Recipes & photos by Eve Cardi