Today I have another yummy potato dish. I found this recipe for Chantilly Potatoes over at My Kitchen Cafe. She adapted it from Cooks Country. I also adapted the recipe slightly. I chose to cook the potatoes on the stove top instead of the microwave. I can never get my potatoes to cook evenly in the microwave. I think they turn out much better when you boil them.
Now this dish is another great potato dish that calls for cream and cheese. The Big difference in this dish is you whip the cream before gently folding it into the potatoes. Plus, you save some of the whipped cream to go on top of potatoes follow by cheese. It makes this deliciously fluff and cream top layer on the potatoes. Delish!
- YUKON GOLD POTATOES
- SALT AND PEPPER
- HEAVY CREAM
- SWISS CHEESE
- PARMESAN CHEESE
Real Mom Kitchen
- 3 pounds Yukon Gold potatoes peeled and cut into 2-inch cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ¼ cups heavy cream chilled
- ¾ cup shredded Swiss cheese
- ¾ cup shredded Parmesan cheese make sure it is shredded, grated won't work as well
- Place the potatoes in a boiling water. Cook until tender (about 12 minutes). Mash the potatoes well with a potato masher. 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.