Monday, April 30, 2012

Chantilly Potatoes

The picture doesn't capture the deliciousness of this dish.  I've made these twice in the past month (which is saying a lot).  These cheesy baked mashed potatoes are a perfect side to any fancy meal, and they only require 4 ingredients!

Chantilly Potatoes
Recipe from Mel's Kitchen Cafe

3 lbs. Red or Gold Potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/4 c. heavy cream, chilled
3/4 c. shredded Swiss cheese
3/4 c. shredded Parmesan cheese

Cube potatoes into 2" pieces and place in a large microwave safe bowl.
Cover with plastic wrap and microwave for 13 minutes, or until tender, stirring halfway through.
Once cooked, mash with a fork or potato masher - you're going for a chunky consistency.
Microwave mashed potatoes for an additional 3 minutes, or until heated through.

Meanwhile, beat the heavy cream until stiff peaks form, about 2 minutes.
Grate cheeses and mix together in a small bowl.

Reserve 1/4 c. of the cheese.
Fold 1/3 of the cream mixture into the remaining cheese mixture.

Salt and pepper potatoes, and stir to incorporate.
Gently fold in remaining 2/3 of the cream mixture into the potatoes, until the cream is mostly absorbed.
Carefully spoon potatoes into a greased 2-quart baking dish (9x11").
Do not smooth out tops of potatoes.
Spread the cream/cheese mixture over potatoes and sprinkle with remaining 1/4 c. cheese.

Bake, uncovered at 400 degrees for 20 minutes, until potatoes are hot and top is golden brown.

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