Recipes Chantilly Potatoes with a Parmesan Crust 4.0 (2,116) 1 Review 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. Delicious, Quick Side Dishes By Maria Guarnaschelli Updated on November 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Yield: 6 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 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. 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. Rate it Print