Luxe French Potatoes
A decadent French potato dish combining creamy mashed potatoes with melted Gruyère and mozzarella cheese, piped into beautiful rosettes and baked until golden brown. This elegant side dish features Yukon Gold potatoes enriched with heavy cream, butter, and aromatic spices.
Ingredients
- •4 pounds Yukon Gold potatoes, peeled, cut into 1 1/2" pieces
- •2 tablespoons Kosher salt
- •4 cloves garlic cloves
- •2 cups heavy cream
- •½ cup unsalted butter
- •¾ teaspoon freshly grated nutmeg
- •¾ teaspoon freshly ground white pepper
- •¾ pound Gruyère
- •½ pound fresh mozzarella
- •1 piece equipment
Cooking Instructions
- 1.
Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35-40 minutes.
40 min
- 2.
Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
10 min
- 3.
Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
10 min
- 4.
Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
10 min
- 5.
Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.
55 min
