A.Vogel Blog




4 portions

  • 1.2 kg of potatoes to be mashed
  • 200 ml of hot semi-skimmed milk
  • 1 escarole, washed
  • 200 g of brie cheese (or another type of cheese)
  • 100 g of chopped nuts
  • 1 tsp of dried thyme
  • To taste Herbamare® Original aromatic sea salt


Peel potatoes and cook them for 20 minutes in salted water. Strain potatoes and mix with 200 ml of hot milk. Finely mash the mixture using a potato ricer and season with Herbamare® Original.

Place the casserole on low heat once more and progressively add the escarole until it has completely melted. Next, cut cheese into cubes in add them to the hotpot.

Finally, add the nuts and dried thyme and mix well.



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