NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Cake moulds (paper or silicone)
• Grater

INGREDIENTS

• 1 large (moderately) firm texture potato or 3 small potatoes (approx. 250 grams)
• 30 grams Pecorino or Parmesan cheese
• 75 ml crème fraîche
• pepper and salt
• 10 basil leaves
• 5 stalks of chives

METHOD OF PREPARATION

• Preheat the oven to 200 degrees.
• If using silicone moulds, grease them with olive oil or sunflower oil.
• Peel the potatoes and then grate them coarsely (resembling rösti).
• Pat the grated potatoes dry with paper towels: otherwise, the muffins will be too wet and not firm.
• Put the grated potato into a bowl.
• Finely chop the herbs and mix these into the potatoes with salt and pepper.
• Stir the crème fraîche into the mixture.
• Grate 20 grams of the cheese and mix that in as well.
• Divide the mixture between the cupcake moulds. Fill the moulds to about 1 cm below the rim: the muffins will rise somewhat.
• Grate the remainder of the cheese on top.
• Place the muffins in the oven at 200 degrees for 35 minutes and serve with your main course.