Mindy Kobrin


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Prepared in 10 minutes or less plus 40 minutes to bake.

  • 2½ lbs new potatoes, peeled and washed
  • 3½ oz clarified butter
  • 1 Tbs potato starch
  • 3 oz celery stalks, washed and shaved into thin strips with peeler
  • 3 oz Beaufort cheese, hard sharp cow’s-milk cheese similar to Gruyère cheese
  • Salt and fresh pepper to taste

Preheat oven to 350°F.

Slice new potatoes into very thin rounds.  Mix the potato rounds with the butter and potato starch.  Season generously with salt and pepper.

Grate the Beaufort cheese into a small bowl.

In a non-stick round 8-inch pan, pack half the potato rounds closely together forming a rosette.

Cover with a layer of celery strips followed by a layer of Beaufort cheese.

Finish top with potato rosette.  Bake for 40 minutes.

Unmold from pan onto serving platter immediately and serve.  Serves 4.