Maxime

There is a cliché that Alsatian is mostly potatoes, cream, and charcuterie…

Well, it is not totally wrong.

This is an Alsatian specialty that’s perfect for a lazy lunch or dinner.

INGREDIENTS FOR BIBELESKAES

• Fromage blanc
• Crème fraîche
• Garlic
• Shallots
• Chives
• Potatoes
• Charcuterie

DIRECTIONS FOR BIBELESKAES

Option 1: Pre-mixed bibeleskaes

1. Mince garlic and shallots.
2. Chop the chives.
3. In the bowl, scoop in the fromage blanc and the crème fraîche.
4. Add in the garlic, shallot, chives, salt, and pepper.
5. Mix well to combine, then place in the fridge.
6. Rinse and prep the potatoes.
7. If you are using large potatoes, I suggest to cut them in smaller cubes so that they cook faster.
8. If you are using small potatoes like I do in the video, I suggest to just leave them whole.
9. Cook the potatoes however you prefer. You can boil, bake, or (my preference) boil until soft then sauté with a little bit of butter, salt, and pepper.
10. Add all your charcuterie to a large shared plate.
11. Once the potatoes are cooked, divide them up between everyone’s plates.
12. Place the charcuterie plate and bibeleskaes bowl in the middle of the table so everyone can serve themselves.

Option 2: Customizable bibeleskaes

1. Mince garlic. Add to a small bowl and set aside.
2. Mince shallot. Add to a small bowl and set aside.
3. Chop the chives. Add to a small bowl and set aside.
4. In a bowl, scoop in the fromage blanc and the crème fraîche.
5. Add salt and pepper, then mix well to combine and place in the fridge.
6. Rinse and prep the potatoes.
7. If you are using large potatoes, I suggest to cut them in smaller cubes so that they cook faster.
8. If you are using small potatoes like I do in the video, I suggest to just leave them whole.
9. Cook the potatoes however you prefer. You can boil, bake, or (my preference) boil until soft then sauté with a little bit of butter, salt, and pepper.
10. Add all your charcuterie to a large shared plate.
11. Once the potatoes are cooked, divide them up between everyone’s plates.
12. Place the charcuterie plate, bibeleskaes, and the bowls of garlic/shallot/chives in the middle of the table. Each person can customize their own bibeleskaes sauce by adding as much or little garlic/shallot/chive as they want!

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Bibeleskaes • Alsatian cream sauce with potatoes and charcuterie

Recipe by MM Bon Appétit Course: MainCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

An Alsatian specialty: a creamy sauce served with potatoes and cold cuts of your choice.

Ingredients

• 600 g 600 potatoes

• 600 g 600 fromage blanc (or plain Greek yogurt)

• 200 g 200 crème fraîche

• 40 g 40 garlic

• 80 g 80 shallots

• 20 g 20 chives

• 2 tsp 2 salt

• 1/4 tsp 1/4 pepper

• Charcuterie/cold cuts of your choice

Directions

• Option 1: Pre-mixed bibeleskaes
• Mince garlic and shallots.
• Chop the chives.
• In the bowl, scoop in the fromage blanc and the crème fraîche.
• Add in the garlic, shallot, chives, salt, and pepper.
• Mix well to combine, then place in the fridge.
• Rinse and prep the potatoes.
  If you are using large potatoes, I suggest to cut them in smaller cubes so that they cook faster.
  If you are using small potatoes like I do in the video, I suggest to just leave them whole.
• Cook the potatoes however you prefer. You can boil, bake, or (my preference) boil until soft then sauté with a little bit of butter, salt, and pepper.
• Add all your charcuterie to a large shared plate.
• Once the potatoes are cooked, divide them up between everyone’s plates.
• Place the charcuterie plate and bibeleskaes bowl in the middle of the table so everyone can serve themselves.
• Option 2: Customizable bibeleskaes
• Mince garlic. Add to a small bowl and set aside.
• Mince shallot. Add to a small bowl and set aside.
• Chop the chives. Add to a small bowl and set aside.
• In a bowl, scoop in the fromage blanc and the crème fraîche.
• Add salt and pepper, then mix well to combine and place in the fridge.
• Rinse and prep the potatoes.
  If you are using large potatoes, I suggest to cut them in smaller cubes so that they cook faster.
  If you are using small potatoes like I do in the video, I suggest to just leave them whole.
• Cook the potatoes however you prefer. You can boil, bake, or (my preference) boil until soft then sauté with a little bit of butter, salt, and pepper.
• Add all your charcuterie to a large shared plate.
• Once the potatoes are cooked, divide them up between everyone’s plates.
• Place the charcuterie plate, bibeleskaes, and the bowls of garlic/shallot/chives in the middle of the table. Each person can customize their own bibeleskaes sauce by adding as much or little garlic/shallot/chive as they want!

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