Chantilly Potatoes

Light, golden, cheesy and tender, these potatoes are unusual in the making but absolutely delicious in the eating.

With only three ingredients (ok, five, if you count the salt and pepper), these potatoes really are a refreshing change from gloppy, soupy, greasy potato dishes. I loved the simplicity of these taters and they paired perfectly with the Chicken Cordon Bleu.

The sturdy tendernessness of the Yukon gold potatoes held up wonderfully to the cream and cheese. These potatoes were the perfect compliment to the meal but didn’t overtake the show (because that chicken needed to be the star, trust me!) and they will definitely be made over and over around these potato-lovin’ parts. (Update 3/14: After making these potatoes for four years now, I can honestly say they are one of my favorite ways to eat potatoes – because they are a bit more indulgent than a regular mash, I only make them once or twice a year and honestly look forward to it for months.)

Chantilly Potatoes

Chantilly Potatoes

Yield: Serves 4-6

Chantilly Potatoes

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/4 cups heavy cream, chilled
  • 3/4 cup shredded Swiss cheese
  • 3/4 cup shredded Parmesan cheese

Directions

  1. Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
  2. In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
  3. At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.
http://www.melskitchencafe.com/chantilly-potatoes/
Recipe Source: adapted from Cook’s Country April/May 2010

42 Responses to Chantilly Potatoes

  1. Sharon says:

    This looks amazing!! My husbands grandmother is sick and we have been bringing food over there and this is the perfect the dish to bring along with your Chicken Cordon Blue Thanks!!!

  2. cindy says:

    Wow, these potatoes look divine! Bookmarked for sure.

  3. Kim in MD says:

    I love that you post on the weekend, Mel! These potatoes look amazing, and my potato loving family will love these! :-)

  4. Veronica M. says:

    Wow, this looks and sounds amazing! I love the simplicity. Question–does the swiss cheese make this sort of a sour dish? I don’t usually like swiss cheese and wonder if I should substitute another.

  5. April says:

    Thanks to you I now have my Easter dinner planned. Chicken Cordon Bleu, Asparagus, these yummy potatoes and your fabulous looking Carrot Cake. Thank you, thank you, thank you! My question…do you have to microwave the potatoes? I try to avoid the microwave when possible. Can I just boil them?

  6. grace says:

    as an ARDENT potato lover, i’m ashamed that i’ve never eaten these before! heck, i’ve never even heard of ‘em! oh, they sound delightful, melanie. bless your heart for posting this–who knows when or if i ever would’ve learned of their existence!

  7. Katy says:

    I’m just checking in before retiring for the night and I see these. I know what I’m going to be dreaming about! These look, well, dreamy….

  8. Cat says:

    When you say you made these the morning before you served them – did you mean early “that” morning or the day before?
    They sure look good. Do you have to microwave them? How would I cook them if I chose not to use the microwave?

    Merci!

  9. Mel says:

    Cat – I made these the morning of the day I served them. So I served them around 6:00 p.m. and made them earlier that morning around 9 or 10. If you don’t want to microwave them, I’m guessing you could boil the potatoes, drain and mash (or use a ricer) them that way.

  10. Mel says:

    April – I hope the Easter recipes don’t disappoint. Yes, I think you could boil the potatoes and mash them after they’ve been drained. They might be a little bit more water-logged, but that shouldn’t be a problem. Let me know if you try them!

  11. Mel says:

    Veronica – no, the Swiss definitely doesn’t make it sour – it just tasted like a mild Swiss cheese flavor to me. Try subbing Gruyere or even a more mild Monterey Jack if you aren’t a huge Swiss fan.

  12. Jenn says:

    Made these last night. They were super, super easy to put together and the end result was delicious. I forget that I can put potatoes in the microwave!! As great as these potatoes are, I think that your Delmonico Potatoes are my favorite.

    One question–after you whip the cream and add it to the potatoes, did you wait for the potatoes to cool? I didn’t and the whipped cream just ended up melting.

  13. Mel says:

    Jenn – glad you liked these! (Although I agree that the Delmonico potatoes are fantastic also.) I didn’t let the potatoes cool intentionally but they had sat at room temperature for probably 5 or 10 minutes before I added the whipped cream and I didn’t really notice it melting too much. Either way…I’m glad they turned out alright!

  14. Kellie says:

    I made these last week….I had to use half and half and white cheddar because that was all I had. They were SO good!! I am making them again for Easter tomorrow. Thanks for the recipe!!

  15. Mel says:

    Kellie – oooh, I actually love the idea of white cheddar. I bet they were delicious. Thanks for letting me know!

  16. Bugaboo says:

    Oh. My. Goodness. These look super delish. Absolutely going to try. Wish they were healthier, but I’m willing to make a sacrifice once in awhile. :o)

  17. [...] Potatoes Wednesday, June 2nd, 2010 Today I have another yummy potato dish.  I found it over at My Kitchen Cafe.  She adapted it from Cooks Country.  I also adapted the recipe slightly.  I chose to cook the [...]

  18. Amy says:

    I made these potatoes last night and WOW they were sooo good! This recipe would be a great addition to my holiday menu this year.Thank You!!!
    Amy~

  19. Mel says:

    Amy – I’m happy you liked these potatoes – they are on my holiday menu for sure!

  20. Kim S. says:

    Mel–do you mix the Parmesan and the Swiss cheese together right off the bat? In the 2nd paragraph of direction, you don’t specify which cheese to add with the cream, so I assumed that we were supposed to mix the two together? Thanks for your recipes, they are always so tasty and down to earth!

  21. Heidi says:

    I was wondering if this recipe would double nicely? Also, if I doubled it, would a 9 by 13 pan work to put it in? Would cooking time change? Thanks.

  22. Mel says:

    Heidi – yes, I think this recipe would double fantastically. A 9X13-inch dish would work great, but I’d add at least 5-7 minutes to the baking time and check it after that to make sure everything has baked through.

  23. Mel says:

    Kim – I never really mix the two cheeses together, I just add them both to the cream, reserving a couple tablespoons of each to sprinkle over the top. Does that make sense? So really, you could mix them together beforehand but I just eyeball it.

  24. Anissa says:

    OK, seriously? These were freaking amazing. I used sharp white cheddar in place of the swiss and doubled the cheese with the whipped cream part, and it was so so so good. WOW.

  25. Caitlin says:

    Amazing! Made these for Easter dinner and they were a decadent change from our usual mashed potato casserole (also delicious). I used gruyere instead of swiss for added depth of flavor. YUM!

  26. Megan says:

    So I just tried these and for some reason they didn’t work with the microwave stage. It cooked some parts too much and other parts not enough. I shook it and everything. Would this recipe work if I boiled the potatoes instead of microwaved them? I’d still love to try it :)

  27. Mel says:

    Megan – yes, I think this recipe should work if you par-boil the potatoes.

  28. Christine says:

    I made these for Easter in the spring and I’m going to make them again for Christmas Eve dinner to go with Prime Rib. Do you think I could add diced up Pancetta?

  29. Mel says:

    Christine – yes, I definitely think you could add pancetta – sounds like a delicious idea!

  30. Debbie says:

    YUM!!! I think I have found my new favorite potato and that is really saying something. Thanks for sharing this!

  31. Kat says:

    Two words: heavenly divine. Enough said.

  32. jude says:

    looks good. definitely making some or all of the suggested dishes for Easter brunch. but i was wondering if i can sub the potatoes in the chantilly potatoes with cheese tortellini (cheese) ? do you think it might work?

  33. leslie says:

    Do you add water to the potatoes before microwaving them? If so, how much? Do you drain them??

  34. Mel says:

    Jude – I have no idea. Good luck if you try it!

    Leslie – I don’t add water to the potatoes before microwaving.

  35. KB says:

    I made these for Easter. Nothing short of amazing. I added chives to mine. The next day, I made patties with the cold leftover potatoes and pan fried them. So good.

  36. Dana says:

    These look delicious! Thinking about making them to Christmas this year. Do you leave some potato chunks? Or mash completely?

  37. Mel says:

    Dana – I mash them until they are pretty smooth.

  38. Alicia says:

    I made these today and everyone loved them! Thanks for all your great recipes!

  39. Eleanor says:

    Thanks so much for the wonderful Easter recipes! The Chantilly Potatoes were fantastic and it was great to be able to do them a day ahead! I also made the sweet ham ahead and my family liked it more than Honey Baked! We liked that you got bits of sweetness throughout the ham instead of just on the edge. The roasted asparagus were cooked perfectly! It was a Mel’s Kitchen Easter at my house…Thank you!

  40. Jill P. says:

    Thank you for the recipe! I made these for Easter dinner yesterday and everyone loved them, especially my dad who is 100% Swiss….I doubled the recipe but only had about 1/4 cup of shredded parm so the rest was all Swiss…. he loved all the Swiss cheese in them! ;) I am raving & sharing the recipe on my blog! Thanks again.

  41. cyndi says:

    i only recently discovered your website and have been leisurely perusing your recipes and comment threads all weekend…extremely excited to try several of the recipes and will no doubt be coming here for inspiration when looking to make something new…thought i would offer a tip of mine here, considering issues some folks had with microwaving the potatoes…a few years ago when planning to make mashed potatoes i had the brilliant idea to bake them rather than peel, chop and boil…(okay, i was being lazy)…turned out to be a life changing discovery…besides being ridiculously easy, the potatoes aren’t water logged and therefore are very eager to soak up whatever deliciousness you choose to bring to the party…simply bake the potatoes at 400 degrees for about an hour then slice in half and scoop out the hot potato into a bowl…i usually warm heavy cream with a crushed garlic clove and that’s all the potatoes need (with lots of salt and black pepper, of course)…once you use this trick, mashed potatoes are no longer a special occasion kind of deal…you. are. welcome.

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