Potato and Shallot Timbales; harvest time

Harvest time in farm country….

It’s a lovely, warm, fall Sunday evening and the harvester just arrived to do the soy bean field.

No need to worry about closing the windows to keep out the dust – we’ve been enduring an invasion of Asian Lady Bugs so we can’t have windows open anyway.

And last night when I opened the door to let the dogs out I stepped on a big, fat toad nestled up against the threshold.

The dogs didn’t see it of course…. It wasn’t moving.

Oh yes – and the stink bugs are everywhere.

Fall is still my favorite season – I just have to remind myself more often at the moment.

On another note – I’m eating potatoes again, as well as pasta and rice and barley and quinoa.

When I learned that I was ‘fat in France’ I decided to lose weight. One of the ways I did that was to quit eating potatoes.

Last year I decided to cut back on dairy. In addition to stopping the incessant cheese nibbling I started drinking my coffee and tea black.

I started losing weight again….. So I started eating potatoes again.

Potato and Shallot Timbales

Total time: 50 minutes


  • 2 medium potatoes, (12oz, 360gr)
  • 2 medium shallots,  (3oz, 90gr)
  • 1 egg
  • 1/4 cup (2oz, 60ml) milk
  • 1/4 cup (1oz, 30gr) shredded cheese
  • pinch of salt and pepper
  • butter

Potato Shallot Timbale


  • Generously butter the bottoms and sides of 2 ramekins or small baking dishes.
  • Line the bottom with parchment paper and butter it also
  • Shred the potatoes and shallots using large holes on box grater.
  • Whisk egg and milk.
  • Add potatoes, shallots, cheese, salt, pepper and stir well.
  • Divide and put into baking dishes.
  • Cover loosely and bake (400F, 200C) 25 minutes.
  • Uncover and bake 10 minutes longer.
  • Remove and let rest 5 minutes.
  • Run a knife around the edges of the dish. Put a plate on top and tip over, releasing the timbale onto the plate.
  • Remove parchment paper and serve.

Print Recipe

I used these cute little covered baking dishes:

They are slightly different than my ramekins (on the left).

To give you an idea of size: the ramekin holds about 7/8th cup (7oz, 210ml) of water and the covered dish is just slightly larger. The ramekin fits inside.

The recipe would not have fit into the my ramekins so I would suggest 8oz ramekins or equivalent.

Or use whatever baking dish you have in whatever size you have for 1 or 2 or more.

This is cooking…. not rocket science.

I’m going outside to help the dogs watch the harvester. It’s very important work.

Last update on October 15, 2017

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