Chantilly Potatoes
Bring an air of elegance to your dinner table with Chantilly Potatoes, a luxurious twist on classic mashed potatoes. This recipe combines creamy Yukon Gold potatoes with the richness of heavy cream, whipped for an ethereal fluffiness that melts in your mouth. A heavenly topping of Parmesan and Gruyère cheese creates a golden, bubbling crust that adds the perfect savory crunch. With just 20 minutes of prep time, this dish is surprisingly simple to make yet sophisticated enough to impress at holiday gatherings or dinner parties. Whether you're elevating a weeknight meal or complementing a festive feast, these decadent Chantilly Potatoes are sure to be the star of your spread.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 2-quart baking dish.
Peel and dice the Yukon Gold potatoes into evenly sized chunks, about 2 inches in size.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the unsalted butter and mash the potatoes until smooth and creamy.
In a small saucepan, heat the heavy cream over low heat until warm (do not boil). Gradually mix the warm cream into the mashed potatoes. Stir in the salt, black pepper, and nutmeg (if using). Adjust seasoning according to taste.
Using an electric mixer or a whisk, whip the remaining half-cup of heavy cream in a separate bowl until it reaches soft peaks.
Gently fold the whipped cream into the mashed potatoes using a spatula, ensuring not to deflate the whipped cream to maintain the fluffiness.
Transfer the potato mixture into the greased baking dish and smooth the top with a spoon or spatula.
Combine the grated Parmesan cheese and shredded Gruyère cheese in a small bowl. Sprinkle the cheese mixture evenly over the top of the potatoes.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the Chantilly Potatoes rest for 5 minutes before serving. Enjoy an indulgent and creamy side dish!
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 6.3 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1661 mg | 128% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3908 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
