Chicons Au Gratin is a traditional Belgian recipe for creamy mashed potatoes flavoured with nutmeg. The full recipe is presented here and I hope you enjoy this classic Belgian dish of: Belgian Mashed Potatoes.
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In essence, this is a standard dish of creamy mashed potatoes. The typically Belgian twist being the addition of nutmeg and a cheesy crust.
Ingredients:
400g peeled potatoes (Santé or Kerrs Pink, Romano are good)
50ml single cream
2 tbsp butter
salt and black pepper
nutmeg to taste
40g grated cheese (Swiss, Ghouda, Edam etc), for the topping
Method:
Peel, wash and quarter the potatoes then place in a pan and cover with lightly-salted water. Bring to a boil and cook until the potatoes are tender (about 25 minutes). Drain the potatoes, reduce the heat and return to the pan. Lightly crush the potatoes then add the butter. Mash lightly then add the cream and mash the potatoes until smooth. Season to taste with salt, black pepper and nutmeg then whisk the potatoes with a fork.
Transfer the mash to a gratin dish or a square serving dish and top with the cheese. Place under a hot grill and cook until the cheese has melted and the top of the dish is a golden brown. Serve immediately.
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