°700 gr of potatoes
°120 g of reblochon
°25g of butter
°50 g of flour
°salt, pepper, nutmeg
Peel the potatoes, cut them into slices and cook
them in salted boiling water until tender. Drain.
Meanwhile, peel & chopping onion. Fry it in a pan
with a little fat until it starts to caramelize. Book.
Once the potatoes are cooked, place them in a bowl
and mash them with a fork.
Add the flour, the beaten egg, the butter in small
pieces and mix until homogeneous.
Then add the diced reblochon, the onion and mix.
Spoon this mixture into muffin tins to form
cupcakes. Tamp lightly.
Bake for 20 minutes at 180°C.