These beauties are adapted from a recipe in a book we’ve had so long the spine is loose. It’s called Potatoes & Rice. What can I say, we like our carbs. We couldn’t find the title on Amazon, probably out of print. But the authors, Alex Barker, Sally Mansfield & Christine Ingram, have a number of other books.
- 3 medium-sized potatoes (about 10-12 ounces)
- 1/4 cup milk
- 2 tbsp butter
- 1 tbsp chopped parsley or herb of your choice
- 1 1/3 cup flour
- 1 cup milk
- 2 eggs
- 1/2 cup shredded Gruyere
Skin potatoes and cook in boiling water until tender. Mash with 1/4 cup milk and two tablespoons butter. Salt and pepper to taste, keeping in mind the cheese is a bit salty. Stir in herbs. Heat oven to 400. In a blender or food processor, combine 1 cup milk, eggs and flour. The batter should be about the consistency of pancakes. Place about a 1/2 tsp oil or butter in the bottom of four six-ounce or six four-ounce ramekins. Place on a baking sheet and pop in the oven to heat oil, about two to three minutes. Pull out and swirl ramekins to coat the sides. Divide half the batter into the bottom of the ramekins. Top each with about a tablespoon of the mashed potatoes and divide the cheese on top of the potatoes. Pour the remaining batter on top of the potato and cheese mix. Bake for about 15-20 minutes until the puddings are golden and puffed. Serve warm. The potatoes can be mashed ahead of time.