Best René Verdons Pommes De Terre Chantilly Recipes

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RENé VERDON'S POMMES DE TERRE CHANTILLY



René Verdon's Pommes De Terre Chantilly image

This recipe from the White House chef when JFK was president is taken from his cookbook, published in 1967. He does not say which kind of cheese to use, but I would use either Emmenthaler or Gruyere. In a pinch you could use instant mashed potatoes and "elevate" them in this manner.

Provided by Dan-Amer 1

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

3 cups mashed potatoes
salt & pepper
1/2 cup heavy cream, whipped
1/3 cup grated cheese

Steps:

  • Season mashed potatoes with salt & pepper to your taste. Place them in a greased baking dish. Cover with the whipped cream, then sprinkle the grated cheese over. Bake in a preheated 450 degree F oven until the cheese melts and browns slightly.

Nutrition Facts : Calories 176.3, Fat 9.5, SaturatedFat 5.8, Cholesterol 33.3, Sodium 385.2, Carbohydrate 19.5, Fiber 1.6, Sugar 1.6, Protein 3.7

CHANTILLY POTATOES



Chantilly Potatoes image

Baked chantilly mashed potatoes with a cheese topping. You can add a variety of cheeses, bacon, or chives. I use homemade mashed potatoes, but instant work just as well.

Provided by Lorilee Perugini

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 teaspoon butter, or as needed
3 cups mashed potatoes
½ cup heavy cream
½ cup grated Swiss cheese
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
  • Spread mashed potatoes in the prepared baking dish.
  • Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
  • Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 30.1 g, Cholesterol 74.7 mg, Fat 21.4 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 13.3 g, Sodium 591.5 mg, Sugar 2.8 g

CHANTILLY MASHED POTATO CASSEROLE



Chantilly Mashed Potato Casserole image

The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.

Provided by Chef John

Categories     Mashed Potatoes

Time 1h

Yield 8

Number Of Ingredients 9

4 large russet potatoes, peeled and quartered
6 tablespoons unsalted butter, cubed
kosher salt to taste
½ cup grated Gruyere cheese
1 pinch cayenne pepper, or more to taste
1 cup finely grated Parmigiano-Reggiano cheese, divided
½ cup buttermilk
¾ cup cold heavy cream
2 tablespoons sliced green onions

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
  • Remove from the heat and let drain in a colander for 5 to 10 minutes.
  • Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
  • Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
  • Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
  • Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
  • Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
  • Remove from the oven and sprinkle with green onions before serving.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 35.2 g, Cholesterol 70.3 mg, Fat 22.2 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 210.5 mg

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