Emmenthaler Cheese

Agata says:

Here is another potato creation from my kitchen. I wanted a potato “form” to accompany roasted meats that could soak up juices. This is my simple, plain “brioche” of potato. You simply mix all ingredients, shape the paste into popover-like domes and bake. The mix is surprisingly easy to work with and pulls into shape quite nicely.

The light, plain “brioche” are perfect for sopping up flavorful juices and can also be stuffed with peas or chopped salami if you want something more substantial.

Brioche di Patate


2 lbs. Yukon Gold potatoes, peeled and quartered
8 oz. Emmenthaler cheese, grated
1 oz. grated Parmigiano
2 tbs. sweet butter
½ cup whole milk
2 eggs
salt and freshly ground black pepper to taste
parchment paper for lining baking sheet


1. Preheat oven to 350 degrees.
2. Bring large pot of salted water to a boil. Put quartered potatoes in and cook for approx. 20 minutes, until fork pierces through easily.
3. Drain potatoes and mix with both cheeses, butter, milk, 1 whole egg and 1 egg white.
4. Line a baking sheet with parchment paper.
5. Spoon out heaping tablespoons of mixture and place on parchment sheet. Pull mixture upwards with a slight twist, about 2 inches high. Repeat until mixture is all used up.
6. Bake for 20 – 30 minutes, until brioche are golden.

(Should yield 12 – 15 raised domes)