Chantilly Potatoes With Parmesan Crust
From kidaria 15 years ago
- 50 minutes to make
- Serves 6
This tasty side is great with roasted chicken and a light salad.
Ingredients
- 2 pounds yukon gold potatoes, peeled and cut into 2-inch chunks shopping list
- salt shopping list
- 1/2 cup cold milk shopping list
- 7 tablespoons unsalted butter, softened shopping list
- Freshly ground pepper shopping list
- 1 cup heavy cream shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Love the addition of parmesan cheese, it would definately be the key ingred for making this truly tasty...thanks for the great recipe,Kylie
hooch
in New Zealand loved it
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This sounds good and I also like the addition of parmesan cheese. These have to be good. Great post. You have my 5.
chefmeow
in Garland loved it
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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
recipesrule
in Winnipeg loved it
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