Chantilly Potatoes
User Reviews
4.6
Chantilly Potatoes
Description
Chantilly Potatoes are a delicate potato preparation using Yukon gold potatoes that are microwaved until tender, mashed, then combined with whipped heavy cream to achieve a light, airy texture. The dish is enriched with shredded Swiss and Parmesan cheeses, which provide a subtle sharpness and depth. The potatoes are carefully folded with the whipped cream to maintain airiness, then baked to develop a golden crust on top while keeping the interior smooth and creamy.
The flavor melds the creamy, mild richness of Yukon gold potatoes with the tangy, nutty notes of the cheeses. The whipped cream lightens the density of traditional mashed potatoes, resulting in a fluffy mouthfeel. The baking process creates a delicate crust that contrasts with the soft interior.
This preparation is ideal as an elegant side dish accompanying roasted meats or poultry. It can be served when a smooth but texturally interesting mashed potato variation is desired. The recipe highlights a refined technique for an elevated but approachable potato dish.
Ingredients
- 3 pounds potato peeled and cut into 2-inch cubes, Yukon gold variety
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ cups heavy cream chilled
- ¾ cup swiss cheese shredded
- ¾ cup Parmesan Cheese shredded
Instructions
- Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
- In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
- At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 446kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 89mg | 30% |
| Sodium | 646mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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