Duchesse Potatoes in Ramekins
Elevate your next dinner party with these elegant Duchesse Potatoes in Ramekins—a sophisticated twist on a classic side dish. Made from velvety mashed russet potatoes enriched with creamy butter, heavy cream, and egg yolks, this recipe is elevated with the nutty flavor of grated Parmesan cheese and a hint of warming nutmeg. Piped into individual ramekins and brushed with a golden egg wash, these potatoes bake to perfection with a delicately crispy top and creamy, fluffy interior. Perfectly portioned for a refined presentation, these duchesse potatoes are as visually stunning as they are delicious. Whether you're planning a holiday feast or a special meal, this recipe is an effortless way to impress your guests. Keywords: duchesse potatoes, ramekins, mashed potatoes, elegant side dish, holiday recipes.
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Recipe Information
Ingredients
- 900 grams Russet potatoes
- 85 grams Unsalted butter
- 60 milliliters Heavy cream
- 4 pieces Egg yolks
- 30 grams Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 0.25 teaspoon Nutmeg (optional)
- 1 piece Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 10 grams Butter (for greasing ramekins)
Instructions
Peel and cut the russet potatoes into evenly sized chunks.
Place the potato chunks in a large pot of cold, salted water and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes thoroughly and return them to the hot pot to dry out any excess moisture.
Using a potato ricer or a fine-mesh sieve, mash the potatoes until smooth. Avoid overworking them to prevent a gluey texture.
In a small saucepan over low heat, melt the butter and stir in the heavy cream until warmed through.
Combine the melted butter mixture with the mashed potatoes and mix until smooth.
Fold in the egg yolks, grated Parmesan cheese, salt, white pepper, and optional nutmeg. Mix until fully incorporated.
Preheat your oven to 200°C (400°F). Grease six individual ramekins with butter.
Transfer the potato mixture to a piping bag fitted with a large star tip.
Pipe the potato mixture into the greased ramekins, creating decorative swirls.
In a small bowl, whisk together the whole egg and water to create an egg wash.
Brush the top of each piped potato swirl lightly with the egg wash for a golden finish.
Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the tops are golden brown and slightly crisp.
Carefully remove from the oven and allow to cool for a few minutes before serving.
Serve the duchesse potatoes in ramekins warm as an elegant side dish.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 609 mg | 47% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5249 mg | 112% | |
*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.
