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Chantilly Potatoes with a Parmesan Crust
© Lucy Schaeffer

Chantilly Potatoes with a Parmesan Crust

  • SERVINGS: 6
  • STAFF-FAVORITE
  • VEGETARIAN

Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard to provide enough butter and cream. This dairy-rich recipe calls for whipped cream and cheese.

  1. 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  2. Salt
  3. 1/2 cup cold milk
  4. 7 tablespoons unsalted butter, softened
  5. Freshly ground pepper
  6. 1 cup heavy cream
  7. 1/2 cup freshly grated Parmesan cheese
  1. Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. 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.
  2. In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.