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Serves 4
Potatoes Chantilly is a recipe my mother made when I was growing up. I would always watch through oven door's window as they baked and puffed. What a combo: whipped cream, Parmesan, and potatoes. The salty cheese and the surprising lightness of the cream make the most decadent potatoes.
- 4 to 5 Idaho potatoes (about 2 pounds), peeled and large diced
- 3 small red-bliss potatoes
- Kosher salt
- Freshly ground white pepper
- 1 to 1 1/2 cups heavy cream
- 1/4 stick of unsalted butter
- 1 cup finely grated Parmesan cheese
- 3 ounces bacon, julienned
- Preheat the oven to 350º F.
- Place the Idaho potatoes in a large pot and cover with cold salted water. Simultaneously, place the bliss potatoes in a smaller pot and cover with cold salted water. Bring both to a boil and then reduce to a simmer. Cook until the potatoes are tender, about 25 to 30 minutes for the Idaho potatoes and about 15 to 20 minutes for the bliss potatoes.
- While the potatoes are cooking, make the Parmesan crisps: Sprinkle a thin layer of Parmesan cheese into ring molds all over a parchment-covered cookie sheet. Place in the oven and bake until the cheese turns light brown, about 5 to 7 minutes. Remove and reserve.
- Fry bacon in a sauté pan until it's crispy. Take it out of the pan and set it aside on paper towels. When the bacon is cool, break it into bite-size pieces.
- Drain the the bliss potatoes, smash them with a fork, and set aside. When the Idaho potatoes are done, drain them and set aside. Heat 1 cup of cream in a medium saucepan. Pass the Idaho potatoes—still warm—through a ricer and add them to the pan of cream.
- Season the potatoes with salt and pepper and whisk to combine. Add more cream and butter until the potatoes have a smooth, creamy consistency. Transfer them to a large bowl.
- In a medium bowl, whip 1/2 cup of cream until it makes firm peaks.
- Combine the crisped bacon, smashed bliss potatoes, and the Idaho potatoes. Gently fold the whipped cream into the potato mixture. Then add half the Parmesan cheese and mix gently.
- Pour the mixture into a buttered gratin dish. Dot the top with butter and the remaining cheese. Place the potatoes in the oven and bake them until golden brown, about 30 to 45 minutes. Immediately after removing them from the oven, carefully shingle the Parmesan crisps on top. Serve immediately.
