Duchess Potatoes (Pommes duchese)

Melt the butter in a pan and add the flour, stirring until lightly golden

Add the egg yolks one at a time, whisking vigorously to prevent lumps. Reserve

Wash the potatoes in cold water, peel them, and cook them in boiling salted water until they're tender

Drain the potatoes and pass them through a ricer while still warm

Combine the potato mixture with the flour mixture, stirring well, and season with salt and grated Parmesan cheese

Form small balls of the mashed potato mixture and dust with black sesame seeds

Place the potato balls in an oven-proof dish coated with butter and lined with parchment paper

Bake in a medium oven for 30 minutes

Remove from the oven, garnish with crackers or cinnamon sticks if desired, and serve hot or warm.