Recipe

Chantilly Potatoes With Parmesan Crust Recipe

Add Step-by-Step Photos	Kidaria / All my dishes 1 year, 5 months ago This tasty side is great with roasted chicken and a light salad. Prep:10m Cook:50m Servings:6	Kidaria
	creamy parmesam pototoes

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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°. 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 stainless steel 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.

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Comments

hooch 1 year, 5 months ago said:
Love the addition of parmesan cheese, it would definately be the key ingred for making this truly tasty...thanks for the great recipe,Kylie

chefmeow 1 year, 5 months ago said:
This sounds good and I also like the addition of parmesan cheese. These have to be good. Great post. You have my 5.

recipesrule 1 year, 5 months ago said:
Potatoes, cream, and cheese, so rich, yet so divine! This sounds absolutely heavenly and would be a great special occasion dish. (If I had it too often the calories would kill me!) Thanks for the post. Got my 5.
Betty

buzzbear 1 year, 5 months ago said:
Yum!

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