Duchess Potatoes Au Gratin
Indulge in the elegance of Duchess Potatoes Au Gratin, a spectacular twist on a classic favorite. This decadent dish features velvety mashed russet potatoes blended with heavy cream, Parmesan, sharp cheddar, and a hint of nutmeg for a luxurious depth of flavor. Piped into intricate swirls and nestled in a creamy garlic-infused cheese sauce, these potatoes are finished with a crispy, golden panko breadcrumb topping for the perfect contrast in texture. Ideal for special occasions or holiday feasts, this baked masterpiece pairs beautifully with roasted meats or a fresh green salad. Elevate your side dish game with this showstopper that’s as stunning as it is irresistible!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 1.5 cups Parmesan cheese
- 1 cup Sharp cheddar cheese
- 3 large Egg yolks
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Whole milk
- 0.5 cup Panko breadcrumbs
- 1 teaspoon Olive oil
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into large chunks.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain the potatoes thoroughly and return them to the pot. Mash until smooth.
To the mashed potatoes, mix in 4 tablespoons of butter, 0.5 cups of heavy cream, 0.75 cups of Parmesan cheese, salt, pepper, and nutmeg. Taste and adjust seasoning.
Once slightly cooled, fold in the egg yolks until fully incorporated. Transfer the potato mixture into a piping bag fitted with a star or round tip.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and thyme, cooking until fragrant, about 1 minute.
Stir in the 1 cup of milk and 0.5 cups of heavy cream. Gradually whisk in 0.75 cups of Parmesan and 1 cup of cheddar cheese until smooth and melted.
Preheat the oven to 375°F (190°C) and grease a casserole or baking dish.
Spread a thin layer of the cheese sauce on the bottom of the dish. Pipe the mashed potatoes in decorative swirls or layers over the sauce.
Pour the remaining cheese sauce over the potatoes, ensuring everything is evenly coated.
In a small bowl, mix panko breadcrumbs with 1 teaspoon of olive oil. Sprinkle the breadcrumbs over the casserole evenly to create a crisp topping.
Bake the dish for 25-30 minutes or until the top is golden and bubbling.
Let cool for a few minutes, garnish with parsley if desired, and serve warm.
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 6918 mg | 301% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 27.8 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2744 mg | 211% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7205 mg | 153% | |
*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.
