With every one so full of Holiday spirit already, I thought I’d share this wonderful side dish with you.
Side dished do tend to be the same everywhere you look, roast potatoes for Christmas, Brussel Sprouts with chestnuts….come on, we can do better than that, right?
I love potatoes served in any way, and sure there’s nothing wrong with a good ‘ol roast potato but this year and also because my daughter is crazy about them, I made Pomme Duchesse.
Not just any Pomme Duchesse though…
Pomme Duchesse with tiny bits of crispy bacon in them and crème fraîche. I will be serving this at my next Christmas Dinner because they are so amazing.
I boiled the potatoes first, let them steam dry completely, then added butter. Mixed it thru, then crème fraîche. Seasoned generously.
Then 1 egg yolk and one stiffly beaten egg white .
The beaten egg white gives the potatoes almost a soufflé like consistency and we are completely in love with these fancy Pommes. Then with the little bits of crispy bacon, I mean….seriously. Could it get any better?
The bacon has been cooked until complete crispness, then drained on kitchen paper. Cooled and processed until tiny crumbs in the food processor.
Note to self: I think I should keep a jar of bacon crumbs in the fridge for over pancakes or through the batter, for over omelets or even over ice cream and cup cakes.
⏰ Prep time : 30 minutes
🍝 Cooking time : 20 – 25 minutes,
🍴 Serves : 6
- 3 lbs. medium/ large potatoes, peeled and quartered
- 2 tsp. salt for the boiling water
- 4 oz. bacon cubed or sliced
- 1/8 tsp garlic powder
- 1/2 tsp. onion powder
- a good grating of nutmeg
- salt to taste
- 3 tbsp soft butter
- 1/4 C. crème fraîche
- 1 egg, separated
- Place the peeled and quartered potatoes in a large pot and cover with cold water about half way, add the salt.
- Bring to a medium boil with the lid half on and cook for about 20 minutes, until fully cooked and tender when pierced with a fork.
- Turn off the heat. Drain, and return to stove, let the steam off.
- Now pre heat the oven to 200° C / 400° F
- Meanwhile gently and over low heat cook the bacon until very crispy, this can take up to ten minutes so be patient. You want to render out all the fat. Reserve the fat! Remove the bacon and place it on a kitchen paper to drain.
- Process the bacon until very fine crumb in the food processor.
- Now add the butter to the potatoes and start mashing, then add the crème fraîche.
- Season with the onion, garlic, nutmeg and salt and taste.
- Add the bacon crumbs.
- Add the egg yolk and mix through with a wooden spoon.
- Beat the egg white until stiff and fold through carefully not to lose air.
- Get out a pastry bag and fit with a large nozzle of choice. Fill with the potato mixture.
- On a baking sheet covered with parchment paper, pipe out rosettes the size of a ping-pong ball.
- Brush carefully with the reserved bacon fat and place in the middle of the oven.
- Bake for 20 to 25 minutes until golden and crispy. Serve straight away.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
…and remember, sharing is fun!