Chantilly Potatoes
Ingredients
3 pounds Yukon gold potatoes, peeled and cut into 2-inch cubes
Salt and pepper
1 1⁄4 cups heavy cream, chilled
1 1⁄2 cups Gruyere or Parmesan cheese, grated (about 3 ounces)
Instructions
1. Place potatoes in large microwave-safe bowl and cover tightly with plastic wrap or lid. Microwave on high until tender, 8 to 12 minutes, shaking bowl halfway through cooking. Mash potatoes, cover tightly with plastic wrap, and microwave potatoes until heated through, 3 to 5 minutes. Season with salt and pepper.
2. Adjust oven rack to upper-third position and heat broiler. With mixer on medium speed, beat cream until stiff peaks form, about 2 minutes. Gently fold two-thirds of whipped cream into potatoes with rubber spatula until absorbed. Dollop potatoes in broiler safe 2-quart (9 by 9-inch) baking dish.
3. With rubber spatula, fold 1 1⁄4 cups cheese into remaining cream. Spread over potatoes and sprinkle with remaining cheese. Broil until top is golden, 2 to 3 minutes. Let rest about 10 minutes. Serve.
Comments
This recipe is from the 2010 Cook’s Country Annual and I’m not sure what it was supposed to be like. Served after the 4 minutes of resting called for in the original recipe, it was a bit liquidy however, by the end of the meal, it had set up nicely. (Art tells me that the word “congealed” is not an appetizing word…) The flavors of this dish were really nice but the soupiness of it was not so grand. I’m sure leftovers will be much better. All of that said, I’m not sure I’ll be revisiting this dish. I’m not sure what I was expecting, but it definitely didn’t make my top 50 potato recipe list.
Shown here with Spice-Crusted Grilled Pork Tenderloin.
Cook’s Country 2010