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Chantilly Potatoes With A Parmesan Crust
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- #124524
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
salt
1/2 cup cold milk
7 tablespoons unsalted butter, softened
freshly ground pepper
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
directions
Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes.
Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.
In a large bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top.
Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 24, 2013
Delicious!
May 4, 2013
I clicked on this recipe because I wasn't sure what chantilly potatoes were. Turns out they are my new favorite way to cook potatoes! Who knew? So glad I took the chance and tried it.
February 1, 2013
Thank you for this recipe. It needed more flavor but overall it was good. Too much dairy taste I thought so maybe just more seasoning.