Potato Cheese Sticks

Ingredients

• 1 kg waxy potatoes
• Salt
• 200 g Gouda
• 3 tbsp heavy cream
• 2 tbsp potato starch (more if needed)
• 2 Eggs
• freshly grated nutmeg
• 3 tbsp spelt flour (for working)
• 2 Tbsp grated Parmesan
• 120 g breadcrumbs

Instructions

1. 1.

   Peel the potatoes, roughly cube them and simmer in salted water for about 20 minutes. Drain, let steam off briefly, then mash with a potato masher into a bowl. Cool for ~30 minutes. Grate the cheese finely and mix it with cream and potato starch. Add one egg, season with salt and nutmeg, and knead into a pliable dough. If necessary, add more starch to achieve firmness.

2. 2.

   Roll out portions of the dough on a floured surface to about 1 cm thickness and cut into sticks roughly 8 cm long and 1.5 cm thick. Beat the second egg in a bowl. Mix Parmesan and breadcrumbs in another bowl. Dip each stick first into the beaten egg, then coat with the breadcrumb‑Parmesan mixture. Chill for about an hour.

3. 3.

   Place the sticks on parchment paper‑lined baking sheet and lightly brush with oil. Bake in preheated oven at 200 °C (180 °C fan) for 15–20 minutes, turning once halfway through, until golden brown and crisp.