Recette facile de croquettes de pommes de terre au fromage cuites au four, croustillantes à l’extérieur et fondantes à l’intérieur. Idéale pour utiliser une purée de pommes de terre maison. Option sans gluten incluse. Parfait en entrée, accompagnement ou pour l’apéritif. Temps de cuisson rapide et sans friture.

Golden, crispy on the outside and filled with gooey cheddar in the center, these baked potato croquettes are a perfect way to use up leftover mashed potatoes. They make an excellent snack, appetizer, or side dish — no frying required.

Ingredients

450 g (2 cups) chilled leftover mashed potatoes (avoid overly creamy or buttery mash)
10 cubes strong cheddar (approx. 1.5 cm each)
90 g (¾ cup) plain (all-purpose) flour (gluten-free if needed)
¼ tsp salt
¼ tsp pepper
1 egg, lightly beaten
100 g (2 cups) panko breadcrumbs (or homemade from stale bread; gluten-free if needed)
½ tsp smoked paprika
1 tbsp vegetable oil

Instructions

Preheat the Oven
Preheat your oven to 200°C (400°F) fan. Line a baking tray and set aside.
Prepare Coating Stations
- In one bowl, mix the flour with salt and pepper.
- In a second bowl, whisk the egg.
- In a third bowl, combine the breadcrumbs, smoked paprika, and oil. Toss well until the oil is evenly distributed throughout the crumbs.
Assemble the Croquettes
Take a heaping tablespoon of mashed potato and flatten it in your palm. Place a cheddar cube in the center, then wrap the potato around it and shape into a short cylinder.
Coat the Croquettes
Roll each croquette in the flour mixture, then dip into the egg, and finally coat in the breadcrumb mixture. Make sure each croquette is fully covered.
Bake
Arrange the croquettes on the prepared tray, leaving space between each. Bake for 12–15 minutes or until golden brown. Be careful not to overbake — once the cheese begins to leak, they may collapse slightly.
Cool Slightly and Serve
Remove from the oven and let rest for a few minutes before serving.

Tips

Use mashed potatoes that are not too wet; drier mash holds its shape better.
If your mash is very soft, mix in a tablespoon or two of flour to firm it up.
Use a firm cheddar or aged cheese for a better melt and stronger flavor.
To avoid sticking, lightly oil your hands when shaping the croquettes.

Variations and Substitutions

Cheese options: Swap cheddar with mozzarella, gouda, or blue cheese.
Herbs: Add chopped parsley, thyme, or chives to the mashed potatoes.
Spice it up: Add a pinch of chili flakes to the breadcrumb mixture.
Gluten-free: Use certified gluten-free flour and breadcrumbs.

FAQs

Can I freeze potato croquettes?
Yes. Freeze them before baking. Place on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the cooking time.

Can I use fresh mashed potatoes?
You can, but ensure they are completely cool and not too creamy or soft.

Why are my croquettes leaking cheese?
They may have been overbaked or not sealed tightly enough. Ensure the cheese is fully enclosed in the potato mixture.

Serving Suggestions

Serve as a starter with garlic mayo, sour cream, or spicy ketchup.
Add to a salad or grain bowl for a crispy, cheesy element.
Pair with soup or roasted vegetables for a comforting lunch or dinner.

Why You’ll Love This Recipe

A clever and tasty way to repurpose leftovers
No deep frying — just a golden, oven-baked crust
Kid-friendly and freezer-friendly
Crispy outside, gooey cheese inside — always a crowd-pleaser