Polenta and Gruyère France Duchess potatoes

Polenta and Gruyère France Duchess potatoes
serves 4
Preparation & Cooking time : 1 h 20


  • 300g cornflour
  • 150g grated Entremont Gruyère France
  • 50g butter
  • 3 eggs
  • A few sprigs of parsley and thyme
  • Salt


Bring about 1.25 litres of salted water to the boil and pour in the cornflour. Cook for 45-50 minutes, stirring from time to time.

Remove from heat and add the Entremont Gruyere France and butter. Leave to cool and then add 2 eggs and the chopped parsley and thyme.

Put the mixture into a piping bag and pipe onto a baking sheet. Brush with egg.

Cook at 200°C for approximately 10 min until golden brown. Serve hot.


Photo Credits:  Luca Perazzoli & Lorenzo Bassano

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