Le Pigeon mash

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This recipe uses 680g gruyere cheese, 250g butter & 125ml cream for just 900g potatoes. Onions are glazed with red wine and sugar, then spread on the bottom of a baking dish before being topped with the almost liquid mash. The dish goes under the grill to brown, during which time it sets into something almost solid. Almost. 

An utterly bonkers but extremely delicious recipe. 

Recipe percentages

  • Floury potatoes 100%
  • Gruyere 75%
  • Butter 28%
  • Cream 14%

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