Chantilly Potatoes With Parmesan Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This tasty side is great with roasted chicken and a light salad. Ingredients:
2 pounds yukon gold potatoes, peeled and cut into 2-inch chunks |
salt |
1/2 cup cold milk |
7 tablespoons unsalted butter, softened |
freshly ground pepper |
1 cup heavy cream |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat the oven to 400°. Butter a 9-by-13-inch baking dish.
2. Put the potatoes in a large saucepan and cover with water.
3. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes.
4. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry.
5. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.
6. In a large stainless steel bowl, whip the cream to soft peaks.
7. Beat one-third of the cream into the potatoes, then fold in the remaining cream.
8. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top.
9. Bake the potatoes for 25 minutes.
10. Preheat the broiler and broil the potatoes for 2 minutes, or until browned.
11. Let stand for 10 minutes before serving.
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