Potato Parfait with Chili and Yogurt

Ingredients

• 600 g firm potatoes
• Salt
• 1 onion
• 1 Garlic clove
• 2 tsp butter
• 2 tbsp crème fraîche
• 4 eggs
• pepper (ground)
• a pinch nutmeg
• 50 g grated Emmental cheese
• butter (for the molds)
• 1 tbsp breadcrumbs (to dust the molds)
• 200 g thick yogurt (3.5% fat)
• 6 pickled red chili peppers
• thyme sprig (for garnish)

Instructions

1. 1.

   Peel, wash and cut potatoes into large pieces; simmer in salted water for about 25 minutes until tender. Peel and finely chop onion and garlic; sauté with 1 tsp butter until translucent. Lightly grease the molds with butter and dust with breadcrumbs. Preheat oven to 180 °C fan‑forced. Drain potatoes, let them steam dry, then press while hot through a potato masher. Stir in onions, garlic, remaining butter and crème fraîche.

2. 2.

   Separate eggs. Whisk yolks and fold into the potato mash; season with salt, pepper, and nutmeg. Beat egg whites with a pinch of salt until stiff peaks form; fold together with cheese into the mixture. Fill molds to finger‑wide level, place on a deep baking tray, pour about 2 cm hot water around them, and bake in the preheated oven for roughly 30 minutes until golden yellow. Remove finished potato cups from the oven, transfer to a platter, garnish each with a spoonful of yogurt, add one chili piece, and top with thyme sprig.