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Recipe details
Briette Cheese, Potato, and Egg Terrine
A compact, sliceable terrine with tender potato layers and melted Briette cheese, finished with a fully set egg mixture.
≈ 108 kcal/100 g · ≈ 353 kcal/serving
55 minMediumFrench-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Potato220 g
Eggs100 g
Briette cheese55 g
Cooking oil5 ml
Salt1 g
Cookware and utensils
Small loaf pan
Mixing bowl
Knife
Cutting board
Fork
Baking parchment
Directions
01
Heat the oven to 375°F (190°C).
Products
No products at this step
Action
Heat
Time
10 min
Temperature
375°F (190°C)
02
Line the loaf pan with parchment and brush it with the oil.
Products
Cooking oil — 5 ml
Action
Line and brush
Time
2 min
Temperature
room temperature
03
Slice the potato into very thin rounds.
Products
Potato — 220 g
Action
Slice
Time
5 min
Temperature
room temperature
04
Whisk the eggs with the salt.
Products
Eggs — 100 g; Salt — 1 g
Action
Whisk
Time
2 min
Temperature
room temperature
05
Layer half the potato, the Briette cheese, and the remaining potato in the pan.
Products
Potato — 220 g; Briette cheese — 55 g
Action
Layer
Time
5 min
Temperature
room temperature
06
Pour the eggs over the layers.
Products
Eggs — 100 g
Action
Pour
Time
1 min
Temperature
room temperature
07
Bake the terrine until the center reaches 160°F (71°C) and the potato is tender.
