17 winter recipes to rediscover potatoes

The potato is one of the rare foods that everyone agrees on (we know, there is also chocolate). It’s simple, everyone loves it, regardless of the country. Gratin dauphinois in France, gnocchi in Italy, baked potatoes in England, fries in Belgium, poutine in Canada, tortilla or even patatas bravas in Spain, skordalia in Greece, the list goes on and on. It’s simple, each country has its own specialties based on potatoes. The most famous in France? In addition to the gratin mentioned above, we think of the great classics of CAP cuisine: soufflé apples, duchesse, dauphine, without forgetting the legendary puree.

Oh damn!

The advantage of the divine potato is that its texture changes depending on the preparation. If frying (always two baths!) gives it an unrivaled crispiness, in the pureed version, its tenderness is reassuring. And if we’re talking about puree, especially in winter, we’re also talking about butter and milk, and in good quantities! What we like about puree is its voluptuousness, so forget about low-fat (or simply change the recipe).

The cheese king

If there is one ingredient that is inseparable from cold days, besides winter fruits and vegetables, it is cheese. Raclette, Morbier, Reblochon, Camembert, Roquefort, Comté, Taleggio, Gruyère, Parmesan, Bleu, Mimolette, whatever the milk or maturation, the deliciousness will always be present. And what better support for a divine cheese what a sublime potato ? A duo that works in unison without ever a false note. For what ? The mild flavor of this tuber adapts to all tastes, even the most powerful. The proof with the following 17 recipes.