Flouttes – Pfluten

Remove the peel from the potatoes, coarsely chop. Put in a frying pan with the chopped onion, season with salt, cover with water, make about twenty min.

Drain potatoes and chopped onion, collect a little bit of cooking water. Mash potatoes and onions. Add flour, whisk until compact. If the amount is too firm, add a small bit of cooking water.

Pour cream into a gratin dish, keep warm in a heated oven at 100 degrees. Carefully form balls out of the potato and onion mixture with a glaze scoop and place them in the gratin dish.

Heat butter in a frying pan until it is hazelnut colored. Pour over balls, sprinkle with bread crumbs. Serve immediately.

‘Flouttes’ are served with thickly sliced ham warmed in a broth of water, ground pepper, bay leaf and cloves. Lukewarm apple puree also goes well with it.

The little story about it:

Marianne Beuchat begins preparing her famous ‘flouttes’ in the kitchen. ‘It’s a delicious dish,’ she says, as she begins to peel potatoes and chop onions. ‘Flouttes are easy to prepare. The important thing is to use a floury variety. In the past, this dish was served practically every day, sometimes with thick slices of ham, sometimes with just a piece of cheese, such as a tete-de-moine. Still today, the ‘flouttes’ are served at Hoc

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