Duchess Potatoes
- 2 1/2 pounds russet potatoes
- 6 large egg yolks, at room temperature
- 6 tablespoons unsalted butter (3/4 stick), cut into 8 pieces, at room temperature
- 1/4 cup heavy cream, at room temperature
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 1/2 cup finely shredded Swiss cheese, grated on the small holes of a box grater (about 1 ounce)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Russet potatoes (2 1/2 pounds)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Kosher salt (1 teaspoon)
- Nutmeg, freshly ground (1/8 teaspoon)
- Dairy
- 6 tablespoons unsalted butter, unsalted (3/4 stick)
- Heavy cream (1/4 cup)
- Swiss cheese (1/2 cup)
- Refrigerated
- Egg yolks, large (6)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published November 10, 2012 (3 months ago).
260 people saved this recipe.
