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.