Ingredients
- 62g Charlotte potatoes
- 1/4 sheets of laurel
- 12g onions
- 2g garlic
- 5g chives
- 2g of parsley
- 2g of sage
- 1g rosemary
- 1g of thyme
- pinch of salt
- pinch of pepper
- 17g butter
- 25g Le Gruyère d’Alpage AOP
Instructions
- Peel the potatoes and cook in salted water with the bay leaf until soft.
- Dice the onion and garlic and slowly sauté in the butter.
- Finely chop all the herbs and grate the Le Gruyère AOP Alpage.
- As soon as the potatoes are cooked, drain them and leave to steam.
- Mash the potatoes with a potato masher and pour over the butter with the onion and garlic.
- Season with salt and pepper.
- Finally, mix in the chopped herbs and Le Gruyère AOP cheese and enjoy.
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