Two kinds of potatoes with three kinds of cheese

Ingredients for 4 servings:

• 500 g jacket potatoes
• 125 g mozzarella, finely chopped
• 125 g Emmental cheese, finely grated
• 125 g Parmesan, finely grated
• 125 ml whipped cream, warmed
• ½ bunch parsley, finely chopped
• 1 tsp, leveled turmeric powder
• 1 tsp, leveled nutmeg, freshly grated
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt
• 250 g potatoes, diced
• 125 g bacon, diced
• 75 g shallot(s), finely diced
• 1 tsp, heaped paprika powder, sweet
• ½ tsp white pepper, finely ground
• n. B. Salt
• 250 ml clarified butter for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

a fantastic side dish to all kinds of meat and fish

For the mashed potatoes, wash the potatoes and cook them in boiling water. Peel them, press the hot potatoes through a potato ricer, and place them in a saucepan. Place the saucepan over a heat source and heat gently. Add the remaining prepared ingredients—except the parsley—and stir until a smooth, homogenous mash is formed. Wash the parsley, shake dry, remove the stalks, finely chop, and stir into the mash. Finally, season the mash with salt and keep warm. To prepare the fried potatoes, wash, peel, and dice the potatoes. Heat the clarified butter in a small saucepan. Fry the potato cubes in the hot oil until well browned. Cut the bacon into small cubes and fry in a pan. Clean and finely dice the shallots, and add them to the pan. Stir the mixture several times until lightly browned. Remove the browned potato cubes from the fat with a slotted spoon, drain them of fat on kitchen paper, and add them to the hot pan. Season with paprika and pepper and season with salt. Serve the mashed potatoes with the fried potato cubes. Serve with any kind of meat or fish.