Chantilly Potatoes with a Parmesan Crust

1. 1

   Preheat the oven to 400.

2. 2

   Butter a 9-by-13-inch baking dish.

3. 3

   Put the potatoes in a large saucepan and cover with water.

4. 4

   Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes.

5. 5

   Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry.

6. 6

   Pass the potatoes through a ricer into a large bowl.

7. 7

   Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.

8. 8

   In a large stainless steel bowl, whip the cream to soft peaks.

9. 9

   Beat one-third of the cream into the potatoes, then fold in the remaining cream.

10. 10

    Scrape the potatoes into the prepared dish.

11. 11

    Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top.

12. 12

    Bake the potatoes for 25 minutes.

13. 13

    Preheat the broiler and broil the potatoes for 2 minutes, or until browned.

14. 14

    Let stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.