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Duchess Baked Potatoes

These delicious duchess baked potatoes are creamy, decadent, and easy to make but sophisticated enough to serve at your next holiday get-together.

Duchess Baked Potatoes

I was excited to find this recipe for Duchess potatoes in a casserole form from Bon Appetit. I really love finding recipes for side dishes that can be made ahead of time– especially during the holidays because it saves me so much stress on the actual holiday. I used a ricer for this recipe but you can also use a food mill or just mash the potatoes very well by hand if you would prefer. These duchess baked potatoes were a big hit with my whole family and paired nicely with some pork chops and garlicky green beans almondine.

Duchess Baked Potatoes

How to Make Duchess Baked Potatoes

Place potatoes in a large pot and pour in enough water to cover them by 2-inches; season with sea salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 30-40 minutes. Drain and let cool slightly.

Preheat the oven to 425 degrees.

Whisk together the cream, sour cream, butter, egg yolks, and garlic in a large bowl; season generously with salt and freshly cracked pepper, to taste.

Peel the cooled potatoes and pass the flesh through a ricer directly into a large bowl. Pour in the cream/egg mixture. Fold in gently (be careful not to overmix). Transfer to an 8-inch baking dish and decoratively scrape or swirl the top with the tines of a fork to allow browning and texture.

Duchess Baked Potatoes

Bake uncovered, rotating once, until golden brown and slightly puffed, 30–40 minutes.

How to Make Duchess Baked Potatoes Ahead of Time

You can make this casserole 24 hours before serving.

Simply follow the directions up until the baking step. Wrap the baking dish tightly with plastic wrap and place it in the refrigerator.

Bake uncovered at 425 degrees for 45-50 minutes, or until golden brown on top.

Duchess Baked Potatoes

 

Duchess Baked Potatoes

Duchess Baked Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Course: Side Dish
Cuisine: French
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Bon Appetit

Equipment

  • Large pot
  • 8-inch baking dish

Ingredients

  • 6 medium Yukon gold potatoes **about 1¾-2 lbs.
  • ½ cup + 2 tbsp heavy cream
  • cup + 1 tbsp sour cream
  • 5 tbsp melted butter, cooled
  • 2 egg yolks
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Place potatoes in a large pot and pour in enough water to cover them by 2-inches; season well with sea salt.
  • Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 30-40 minutes. Drain and let cool slightly.
  • Preheat the oven to 425 degrees.
  • Whisk together the cream, sour cream, butter, egg yolks, and garlic in a large bowl; season generously with salt and freshly cracked pepper, to taste.
  • Peel the cooled potatoes and pass the flesh through a ricer directly into a large bowl. Pour in the cream/egg mixture. Fold in gently (be careful not to overmix). Transfer to an 8-inch baking dish and decoratively scrape or swirl the top with the tines of a fork to allow browning and texture. 
  • Bake uncovered, rotating once, until golden brown and slightly puffed, 30–40 minutes.

Making Ahead of Time:

  • You can make this casserole 24 hours before serving.
    Simply follow the directions up until the baking step. Wrap the baking dish tightly with plastic wrap and place it in the refrigerator.
    Bake uncovered at 425 degrees for 45-50 minutes, or until golden brown on top.
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7 Comments

    1. A. Jimenez,

      That makes me so happy! I’m very glad everyone liked it. Thanks for taking the time to let me know.

      -Pam