Thursday, November 10, 2011

Pommes Duchess Gratin

A french casserole twist on the amazingly versatile potato!
Its so much more delicious than regular mashed potatoes!
Complexity Level:  Easy
Pommes Duchess Gratin
What You Need:
3 lbs. Potatoes, peeled
5 tbsp Butter
1 1/2 cups Heavy Cream
4 Eggs
1 tsp Garlic Powder
1 tsp White Pepper
3/4 tsp Fresh Grated Nutmeg
1 tsp salt
1 tsp Garlic Powder
1/2 tsp Garlic Salt

I simplified a classic French recipe to make like tasty, elegant, and less stressful.

Peel the potatoes and bring to boil.  Boil until tender, about 45 minutes.  Drain and press through a food mill (this will make the potatoes creamy, and get rid of any chance of lumps.  If you don't have one, it's OK.  Just first smash the potatoes, and when beating them, spend a bit more time to assure they are fully mashed.
This is to show how to just Smash the Potatoes.
Next, heat the butter and cream in a sauce pan over low heat, adding the salt, white pepper, garlic, and fresh nutmeg.

Once the butter is melted, stir this into the potatoes.  This is a really thick mixture, so I used a hand mixer.  Finally, One at a time beat in the eggs until blended.

Spoon into a buttered baking dish and bake uncovered 30-40 minutes.

The potatoes will puff from the eggs, and the creamy mash will compliment any meal you serve them with!!  You can also pipette the mash into beautiful sides, and bake them in individual baking dishes.  This is a fun way to make a dinner side, much more than just that!

The best part is the crispy edges.  It could be because I am obsessed with brownie edges, crispy cookies, the gooey part of grilled cheeses that browns on the pan.... but this is my favorite part of these potatoes -- that and the fluffiness the eggs give it....

Can you see the crispy part!?  Yum!!
Happy Mashing,

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