This text is part of the special book Plaisirs
“This sharing dish defines everything I love at the table. It’s a friendly, comforting dish that enhances the human side, ”says chef Julien Masia, adding that his mother traditionally made a Lyonnaise creek at Easter to accompany the meat.
Servings | 4
INGREDIENTS
5 large Yukon Gold potatoes
2 eggs
Salt and pepper
60g butter
A bunch of parsley, chopped
250g sour cream
PREPERATION
Peel and grate the potatoes, then squeeze them in a cloth to squeeze out as much water as possible.
In a bowl, place 750 g of grated potatoes, add 2 whole eggs, a little salt and pepper, then mix.
Melt the butter in a nonstick skillet. When the butter is foaming, place the crackle mixture in it so as to form a patty and sear it over low heat for 10 minutes.
Bake in a preheated oven at 350°F for 35 minutes and turn out onto a plate before serving with the parsley and sour cream.
To see in video