Gruyere Sage Potato & Sweet Potato Gratin

Potato & Sweet Potato GratinI think if I had to choose a last meal I’d go for some kind of gratin. Continue reading

Going through an old potato recipe book (from our “national” Betty Bossi – a brand I find myself liking less and less lately) I found this recipe and decided to adapt it to my taste. To begin with, instead of adding in a few zucchini to the potatoes, I made a 50/50 mix of potatoes and sweet potatoes and added sage for the taste. Secondly, after a first attempt, I removed some of the moisture from the potatoes and the result was less liquid at the bottom of the baking dish. One thing I really enjoyed about this gratin was the use of grated potatoes; each mouthful is well balanced in taste… and personally I like it when I don’t have to look around my dish to pick up what I consider the perfect bite (I guess I’m a bit like Rose Morgan in The Mirror Has Two Faces).



Gruyere Sage Potato & Sweet Potato Gratin



350 g peeled waxy potatoes

350 g peeled sweet potatoes

80 g grated Gruyere

1 tbsp. butter + more to grease baking dish

2 tbsp. finely sliced sage leaves

1 tsp. salt

2 dl milk

2 dl cream

Pepper and nutmeg



Heat oven at 200°C.

In a bowl grate the potatoes and sweet potatoes. Place them in a clean tea towel and squeeze out most of the excess moisture.

Ina a pan melt the butter and add the sage leaves to cook for 1-2 min, then combine with the grated potatoes and sweet potatoes and mix well. Mix in the grated cheese too. Place everything in a greased baking dish.

In another bowl combine the milk and cream with the salt, a little nutmeg and pepper. Mix all together and pout it over the other ingredients, which are already in the baking dish.

Cook for 40-45 min in the oven.

Carrot and Potato Mash

Carrot & Potato Mash A nice mash is something I love, not only because it’s delicious but also because it can be made in advance, it’s easy and it’s a dish you can decline in infinite ways. Continue reading

When my mother came home for our weekly lunch I served this carrot and potato mash with a salad. It’s something we both really like, and it’s also something we used to make us ladies enjoyed a lunch together while my father was away for work or pleasure. For this mash I used Emmental cheese and added thyme because I think these flavours work particularly well when combined with carrots. Actually this recipe is something I surely make again and I will am looking forward to using it next time I’m making a chicken cottage pie.


Carrot and Potato Mash


Recipe for 4

Prep time: 20-25 min

Cook time: 35-40 min



750 g peeled waxy potatoes

250 g carrots

50 g butter (melted)

1 dl milk

120 g sour cream

120 g Emmental cheese (the stronger the better) grated

1 tbsp. thyme leaves

1 tbsp. ground almonds

1 tbsp. breadcrumbs

Salt and pepper



Heat oven at 200°C.

Cut the potatoes and the carrots into 2-3 cm chunks. Place them in pan, add salted cold water and boil them until they’re soft (about 15-20 min).

Remove the water from the potatoes and carrots and using a masher purée them. Combine the butter, milk, sour cream, 100 g Emmental cheese, thyme leaves and pepper. Mix well and eventually correct taste with salt.

Transfer the mash to an ovenproof dish and on top sprinkle the breadcrumbs, ground almonds and the remaining grated cheese. Place in the oven and cook for 18-20 min. Serve.


Cheese and Onion Potato Cakes

Cheese and Onion Potato Cakes Today, after over a year and a half of cutting my hair by myself, I went to the hairdresser. Even if I compare the hairdresser to the dentist, I have to admit I needed it. The moment ended up not being that bad but since we chatted and time went by fast. What also went by too quickly was my once in a while perfectly blow-dried hair. Next time I shall have more clement weather. Once I got home, I was so hungry Continue reading

but I felt like having something comforting so with a salad, I had these cakes made with the leftover potatoes I had from the yesterday. These cake are so easy to make and it’s also a good way to use leftover potatoes.

Recipe adapted form: Betty Bossy’s Cheesy Potato Cakes ( from: The Swiss Cookbook )

Cheese and Onion Potato Cakes



Cheese and Onion Potato Cakes


Recipe for 12 cakes

Prep time: 15 min

Cook time: 20 min



500 g boiled and peeled potatoes

150 g grated Swiss cheese

2 eggs

2 onions (not too large)


salt and pepper



Heat oven at 200°C.

Roughly grate the onion and using a clean tea towel press out excess moisture. Grate the potatoes and place them in a bowl with the onion, add the cheese, the eggs, nutmeg, salt and pepper. Mix all together well.

Line a baking tray with parchment paper.

Shape 12 equal sized cakes and place them on the baking tray. Cook in the oven for about 20 min.


Potato Cauliflower Gratin

Cauliflower Potato Gratin Even if it comes to packing for a weekend, I always face the same dilemma: what will I wear? I always pack more than what I need and still end up wishing I had taken that white shirt, those brown pumps or that blue sweater…. Am I the only one in this position? Continue reading

Each time I look at the people traveling with me and, to me they feel more pragmatic in their packing choices. Would you believe that I make a packing list for the weekend? I really do, especially when I’m excited about the trip. Tomorrow with my boyfriend we’re going to Basel till Sunday. I’m really looking forward to it, we’ll attend the autumn fair (Herbstmesse) and I can’t wait to check it out. So let the dilemma begin. At least when I’m in the kitchen the situation is a little better because I actually like missing an ingredient or two: it’s a way to get creative. Fortunately for the potato and cauliflower gratin I had all the ingredients and the process was a smooth one.

Cauliflower Potato Gratin Cauliflower Potato Gratin



Potato Cauliflower Gratin


Recipe for 4

Prep time: 15 min

Cook time: 50-55 min



340 g potatoes

300 g cauliflower

30 g butter

3 tbsp. flour

2 dl milk

2 dl vegetable stock


60 g grated cheese




Heat oven at 200°C.

Cut the potatoes into 3 cm chunks; place them in salted boiling water and cook until done.

Cut the cauliflower into florets (roughly the same size as the potatoes) and blanch them by boiling them for 3 minutes.

Once the potatoes and cauliflowers are ready place them in a greased baking dish.

Melt the butter in a pan and add the flour while constantly whisking. After about five minutes start adding the milk little by little. Once it has thickened, do the same with the stock. Add a little freshly grated nutmeg, stir a last time and remove from heat. Add 2/3 of the cheese and stir again to melt it in. Pour the white sauce on the potatoes and cauliflower making sure it coats all of the vegetables. Sprinkle the remaining cheese on top and place in the oven for 20-25 min, until golden brown. Remove from oven and leave for a few minutes before serving.

Potato and Beetroot Rosti

Potato and Beetroot Rosti I find rosti is a little like pasta or pizza: there’s infinity of combinations you can make. Continue reading

This time I have paired the usual potatoes with fresh beetroot. I like the earthy taste of the beetroot and this works so well with potatoes… I guess I’ve already said it, but I think that rosti is the Swiss comfort food and this time, the plus, is that it’s a dish high in colours. I just feel at home when I eat it. I served this rosti I made a blue cheese sauce by mixing 40g Roquefort, 100 g half-fat sour cream and pepper.

By the way, I’m sorry for the slight delay. We’ve been harvesting the whole day and I ran a little late since it’s almost a tradition to have a drink after work.

Potato and Beetroot Rosti Potato and Beetroot Rosti

Potato and Beetroot Rosti

Recipe for 3-4 as a side dish or for 1-2 as a main meal

Prep time:15 min

Cook time: 35-40 min




200 g raw beetroot

600 g boiled potatoes, peeled

1 onion

2 tbsp. rapeseed oil

2 tbsp. butter

Salt and pepper


In a bowl grate the beetroot with a large holed grater. Either using a tea towel or using

a sieve, remove excess moisture.

In a second bowl grate the potatoes.

Chop the onion and add it to a pan with the rapeseed oil. Cook onion on a low-medium fire until translucent, about 5-7 min. Add the beetroot and the potatoes to the pan and cook them on a medium fire for 8-10 min, occasionally stirring. Season the preparation with salt and pepper to taste.

Shape the rosti into a patty and leave it to colour for 10-15 min. A couple of minutes before turning the rosti add half of the butter around the edges.

Turn the rosti with the help of a lid or a dish and leave to colour for another 10-15 min. Repeat the process by adding the butter the in last few minutes of the cooking process.

Serve warm, eventually with the blue cheese sauce.

Potato Galette

Potato Galette I’m always looking for side dishes I like and this recipe is one I’ll certainly be doing again. Continue reading

Besides liking the taste and its simplicity, I also like the way it looks. I found this recipe in one of my old Betty Bossi books. In the beginning I wasn’t sure about how to place the potatoes in the pan but it ended up being quite simple. I had this dish for lunch with my mother and we ate it with some simple roasted tomatoes, but this is just one of the many alternatives you could chose to serve it with: many kinds of meat, veggies, salad or even some melted cheese…

Potato Galette

Potato Galette


Recipe for 3-4 as a side dish

Prep time: 10 min

Cook time: 25 min



450g waxy potatoes

1.5 tbsp. butter

¼ tsp. salt


2-3 tsp. fresh herbs (rosemary, thyme, sage or parsley…it’s up to you)



Thinly pass the potatoes through a slicer (electric or manual), place them in a bowl and season with the salt and pepper.

In a pan melt 1 tbsp. butter and coat the whole bottom with it. Remove from heat. Start adding the potatoes, they should widely overlap and end up making two layers in total. Personally I began from the centre and worked my way outwards making a spiral like shape.

Cover the potatoes and replace on the fire in a low heat to stew for 15 min. Remove the lid and increase the heat to medium high to colour the potatoes. After about 5 min turn the galette with the help of a lid or a plate and slide back into the pan. Add the rest of the butter around the potatoes, sprinkle the herbs on top and cook for another 5 minutes. Serve.

Cheese and Onion Potato Croquettes with Roasted Tomato Sauce – Croquettes Fromage Oignons et Sauce Tomates Rôties

Cheese and Onion Potato Croquettes with Roasted Tomato Sauce

I don’t know about you but before I fall asleep at night I like to read until the book feels too heavy for my arms. Continue reading

What I read? Some of it is novels or short stories, some is history and this past year, much of it is cooking and recipes. In Ottolenghi’s cookbook Plenty (which I love) I came across a croquette recipe and immediately felt a craving for it. Since it was obviously already too late I decided to make cheese croquettes the following day.  Part of the attention to this recipe was also due to his introduction where he talked about the time he lived in Amsterdam. I also lived there for one year and since I found it’s such a great place I felt a little nostalgic. For my recipe I didn’t do much like Ottolenghi also because his croquettes are fried and I don’t usually do that because I don’t really care for the smell and where I live it’s annoying to get rid of the oil in the right place, especially when you don’t have a driver’s license… I made this recipe with ingredients I like together and in the end I enjoyed it. I hope you do too.


Cheese and Onion Potato Croquettes with Roasted Tomato Sauce


Cheese and Onion Potato Croquettes with Roasted Tomato Sauce


For 12-14 pieces

Prep time: 35 min

Cook time: 40 min




For the croquettes:

500 g floury potatoes

2 onions

60 g grated gruyere

1 knob butter

1 egg


5 tbsp breadcrumbs


For the tomato sauce:

400 g cherry tomatoes

1 tbsp olive oil + more as finishing touch

½ tsp dried oregano

2-3 garlic cloves

1 tsp fresh thyme leaves

1 tsp rosemary leaves

Salt and pepper

Chilli powder

1 pinch sugar



Heat oven at 230° C.

Peel the potatoes and cut them into chunks. Place them in salted boiling water and cook until soft. Once ready drain and mash the potatoes with the knob of butter. Set aside to cool.

In a bowl place the cherry tomatoes with 1 tbsp olive oil, the oregano, salt and pepper. Crush the garlic with a knife and add it to the tomatoes. Toss and place the ingredients in a baking tray. Peel and slice the onions into 0.5 cm thick pieces. Coat with a little olive oil and place them either in the same baking tray as I did or in a separate one. Cook in the oven for about 15-20 min.

Remove the tray for the oven and remove the garlic cloves without throwing them away. Place the tomatoes with the rest of the ingredients in a blender. Take the garlic cloves and squeeze out the inside which should be soft and add it to the tomato mix. Blend all together, rectify taste with salt  and pepper and drizzle a little olive oil. Set aside.

Take the roasted onions, chop them and add them to the potatoes with the egg, grated cheese pepper and little salt. Mix well. Form little sausages with the potatoes the size of a large finger. In a bowl place the cream and in another dish place the breadcrumbs. Roll each potato piece first in the cream and them in the breadcrumbs. Place them on a parchment lined baking tray and cook in the oven for 20 minutes turning them after 10 minutes. Once they are coloured serve them warm with the tomato sauce (warm or cold).



Version Française

 Cheese and Onion Potato Croquettes with Roasted Tomato Sauce Je ne sais pas vous mais le soir, avant de m’endormir,  j’aime lire jusqu’à quand le livre me semble trop lourd pour mes bras. Ce que je lis? Une partie de mes lecture est composée de romans une autre d’histoire mais depuis un an environ, mon nez se retrouve de plus en plus dans les livres de recettes et cuisine. Dans le livre Plenty de Ottolenghi (livre que j’adore) j’ai vu une recette de croquettes et avant que je m’en aperçoive, l’envie m’avais déjà prise.  Vu qu’évidemment il était déjà vraiment trop tard pour cuisiner, je me suis dite que je les ferais le jour suivant. Cette recette a attiré mon attention aussi par son introduction. Comme Ottolenghi, moi aussi j’ai vecu un an à Amsterdam : j’ai adoré l’expérience et je me suis sentie un peu nostalgique. Pour ma recette je n’ai pas suivi sa version aussi parce que ses croquettes sont frites et je ne fait pas de plats frits chez moi. L’odeur est une partie du pourquoi je ne fait rien frire à la maison. En plus, ici à la campagne,  se débarrasser des huiles de ménage peut être plutôt ennuyeux , surtout quand on a pas de permis de conduire… J’ai fait cette recette avec des ingrédients que j’aime ensemble et ça m’a bien plu. J’espère que vous l’aimerez aussi.

Cheese and Onion Potato Croquettes with Roasted Tomato Sauce

Croquettes Fromage Oignons et Sauce Tomates Rôties


Pour 12-14 pièces

Temps de préparation: 35 min

Temps de caisson: 40 min




Pour les croquettes :

500 pommes de terre à chair farineuse

2 oignons

60 g gruyère râpé

1 noix de beurre

1 œuf

Crème liquide

5 cs chapelure


Pour la sauce tomate :


400 g tomates cerise

½ cc origan

2-3 gousses d’ail

1 cc feuilles de thym

1 cc romarin

Sel et poivre

Piments en poudre

1 pincée de sucre



Allumer le four à 230° C.

Pelez les pommes de terre et les couper en morceaux. Faites-les cuire dans de l’eau bouillante avec du sel. Une fois cuites, enlever l’eau et les réduire en purée en y ajoutant la noix de beurre. Mettre de côté et laisser refroidir.

Dans un bol mettre les tomates cerise avec 1 cs d’huile d’olive, l’origan, sel et poivre. Écrase l’ail à l’aide d’un couteau et l’ajouter au tomates. Mélanger et placer dans un plat allant au four. Peler et couper en tranche de 0.5 cm d’épaisseur l’oignon.  Enrober d’huile les tranches et les placer soit dans le même plat à four que les tomates ou séparément. Cuire les deux dans le four pendant 15-20 min.

Sortir le(s) plat(s) du four et mettre les tomates, sans les gousses d’ail, dans un mixer avec le reste des ingrédients pour la sauce. Prendre les gousses d’ail et les écraser enter les doigts pour en faire sortir la chair et l’ajouter au reste.  Mixer le tout et rectifier avec sel et poivre selon le gout. Comme touche finale ajouter un peu d’ huile d’olive et mettre la sauce de coté.

Prendre les oignons rôtis, les hacher et les ajouter au pommes de terre avec l’œuf, le fromage râpé, poivre et un peu de sel ; bien mélanger le tout. Former des petites saucisses avec la préparation de la grandeur d’un gros doigt. Dans un bol verser la crème et dans un autre y mettre la chapelure. Passer chaque pièce en premier dans la crème et après la rouler dans la chapelure. Mettre le croquettes sur une plaque couverte de papier sulfurisé et cuire dans le four pendant 20 minutes en les tournant à mi-cuisson. Une fois que le croquettes sont dorées et prêtes les servir chaudes aven la sauce tomate (chaude ou froide).



Exotic Rosti with Carrots

Exotic Rosti with CarrotsRosti is such a versatile dish and personally I love it. Usually when I make this dish I use raw potatoes but this time I wanted to do it in what many say is the real version: with boiled potatoes. Continue reading

I already cooked my potatoes the previous day so that would save me some time. Since this dish is something so versatile, this time, I wanted to make it a little more exotic than usual so I came up with this combination. I liked the crunch of the peanuts and I am a fan of their combination with carrots. I added some coriander so that it would bring some freshness to this easy dish. The only skill required is when you turn the potato cake over but once you know how to do it, you realize it’s nothing too daunting. My tip is to turn the rosti with conviction and then to let it slide back in the pan delicately (other it might break, this used to be the tricky part for me).


Exotic Rosti with CarrotsExotic Rosti with Carrots


Exotic Rosti with Carrots


Recipe for 2 as main / 4 as a side dish

Prep time: 10 min

Cook time: 25 min



400 g boiled and peeled potatoes (the waxy kind will absorb less fat than the floury)

200 g peeled carrots

40 g chopped peanuts (about 2.5-3 tbsp)

4 tbsp chopped coriander

3 red chilies


2 tbsp rapeseed oil



Grate the potatoes and the carrots using a grater with wide holes. Add salt and mix.

Deseed the chili and finely chop it.

In a reasonably large non-stick pan heat the oil on a low-medium heat and add the potatoes, carrots, chili and salt. Cook for 5 minutes stirring occasionally to allow some of the moisture evaporate.

Add the peanuts and the coriander and stir. With a spatula shape the potatoes into a large cake, reduce the heat and cook for about 15 min. Place a dish or a lid on the pan and quickly flip the rosti. Let the cake slide back in the pan and cook the other side for another 10 min.

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato On Saturday I went the easy way and bought a ready cooked chicken but since I went out in the evening I had some left over for Sunday. I wanted to do something with that cooked meat and then I saw I had the potatoes and I began craving for stuffed / baked potatoes. I like this food for easy/lazy days like Sundays. Continue reading

This is the day of the week I usually stay at home sit next to the fireplace and either read or watch a film; that is after I go for my run. I prepared the potatoes and while they were in the oven I got my running outfit on and went for my run. It was pure joy. After a month or more we are finally having more consecutive days of sun. I noticed these last few days I keep on telling myself in what a good mood I am and how much more energy I have. I really enjoyed my run and the good news is that by the time I got back home the potatoes were ready to be stuffed… and very soon tasted.

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato


Chicken and Goat Cheese Stuffed Potato


Recipe for 4 potatoes

Prep time: 15 min

Cook time: 1h 10 min



4 large floury potatoes

Olive oil

120 g cooked chicken

120 g goat cheese

2 tsp chopped rosemary

2 tsp thyme leaves

¼ tsp cayenne pepper

2 tbsp sour cream

Salt and pepper

1-2 spring onions



Heat oven at 180°C.

Clean the potatoes and place them in a bowl. Drizzle a little olive oil on them, coat and sprinkle with salt. Place the potatoes in the oven on a rack (you can some oven paper on another rack under the potatoes in case moisture should drip down). Cook for about one hour. Insert a knife in the potatoes to check that the center of the potato is soft.

Chop the chicken and the goat cheese and place them in a bowl. Add the sour cream, rosemary, thyme, cayenne pepper and salt and pepper to taste. Slice the spring onion and set aside.

Remove the potatoes from the oven and cut out a wedge of about 1/3. Remove the skin from the cut out wedges and add the potato meat to the bowl with the chicken and goat cheese. Roughly mash the potatoes and mix well.

Scrape a little the center of the four potatoes and fill them with the prepared stuffing. Add the spring onions on top. Replace in the oven for 8-10 min. Serve with a salad.

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese 4After spending ten days in constant company I needed a day at home where the only other heart beating in the house was the dog’s. I decided to stay home and get cooking something new for me. Continue reading

When I went to do my groceries for my day I saw some nice sweet potatoes and since making gnocchi part of the schedule, I thought that changing from the normal potato ones, could be fun. I can’t remember last time I had gnocchi and I was really looking forward to tasting this dish again. I made this dish only once, it was with my mother and we must have had guests. She only made them on those occasions and this was one of the reasons I wished we had guests more often. In my research for this dish I found a couple recipes at home but like almost always I wanted to see what I would find online. Including one of the versions I have from my mother, I found that many other recipes use the same ratio. I chose to follow the most commonly used version of the recipe and I liked the result; the gnocchi were soft but not mushy nor too floury.

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese 1

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese

Recipe for 4

Prep time: 30-40 min

Cook time: 40-50 min



800 g sweet potatoes

200 g floury potatoes

300 g flour

Salt and pepper

1 good tbsp butter

A handful of sage leaves

Handful dry roasted walnut kernels

120 g goat cheese



Separately boil the sweet potatoes and the potatoes, skin on. Once soft, while still warm, remove skin. Mash the whole lot, mix and leave to cool.

Once cooled place the potato mash on a working surface, add the flour, a pinch of salt and the egg. Blend the whole preparation together without over working it. On a lightly floured surface take a piece of the gnocchi dough and roll it in order to have a 2 cm thick ‘sausage’. With a smooth bladed knife cut away pieces of about 2 cm (not like I did by using a fork). Repeat with the rest of the dough. Leave the gnocchi to rest for 15 minutes before continuing.

Fill a large pot with water and bring to a boil with some salt. Once the water sizzles add the gnocchi and once they rise to the surface remove them from the heat and set them aside. Remember not to overcrowd the pot, otherwise do it in more batches.

If the sage leaves are large, chop them. Cut the cheese into small cubes.

In a non-stick pan melt the butter and add the sage leaves and the walnuts. Cook on a low heat for about 1 minute. Add the gnocchi and toss to coat them. Add the goat cheese and cook further until it starts to melt. Eventually correct taste with salt and pepper, remove from fire and serve.