Alsatian Style Baked Potatoes and Cheese - Bibbelskase
"These Alsatian style baked potatoes are so delicious served with a steak or prime rib, or any grilled meat or fish! Cream cheese with horseradish and herbs is called "Bibbelskase" and comes from the Alsace region of France (bordering Germany and Switzerland). If you don't have all of the herbs listed, simply omit or substitute with your favorite herb. Lovely served with a tossed salad and recipe #285268, or recipe #364868."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 medium baking potatoes
- 1⁄2 bunch chives
- 5 sprigs flat leaf parsley
- 1⁄2 bunch chervil
- 3 sprigs fresh tarragon
- 2 shallots (or green onions)
- creamed horseradish
- 1 lb cream cheese or 1 lb fromage blanc, at room temperature
directions
- Preheat the oven to 350 degrees F (180 d C), gas mark 4.
- Wash and scrub potatoes well, dry and prick each one several times with a fork. Wrap each potato in foil and bake in the preheated oven for 45-60 minutes or until done, depending on their size.
- Meanwhile, chop but don't mix the herbs and place in small individual dishes or ramekins. Put the creamed horseradish in a separate dish and turn the cheese into a pretty serving bowl.
- When the potatoes are done (check with a knife), remove from the oven and place in a covered basket to keep warm.
- Serve the baked potatoes with the cheese, shallots, horseradish and herbs, so that your guests can choose their own flavoring.
- Perfect with steak or prime rib, or with grilled meats or fish.
- Note: If you don't have all of the herbs listed, simply omit or you can substitute with one of your favorite herbs.
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
