2000s Recipes + Menus
Pommes Duchesse Gratin
(Creamy Mashed Potato Gratin)
Serves8
- Active time:25 min
- Start to finish:2 hr
December 2006
Traditionally piped through a pastry bag into rosettes to garnish a roast, this classic French potato mixture is here transformed into a rich casserole that can be prepared in advance and is still the perfect match for a prime rib roast.
- 3 lb russet (baking) potatoes
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 garlic clove, minced
- 3 large eggs
- 1 1/4 teaspoons salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon freshly grated nutmeg
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Special equipment:
a potato ricer or a food mill fitted with medium disk
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Put oven rack in middle position and preheat oven to 400°F.
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Prick each potato a few times, then bake in a shallow baking pan until tender, about 1 hour.
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When potatoes are just cool enough to handle, halve and scoop out flesh. Force flesh through ricer or food mill into a bowl.
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Heat cream with butter and garlic in a 3-quart heavy saucepan over moderately low heat until hot, then stir into potatoes. Beat in eggs 1 at a time with a fork until blended, then stir in salt, white pepper, and nutmeg. Spoon mixture into a buttered 2-quart (10-inch) round or oval shallow gratin or casserole dish. Bake until top is puffed and golden, 30 to 40 minutes.
Cooks’ notes:
- Gratin can be prepared (but not baked) 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with buttered wax paper and dish wrapped in plastic wrap. Bring to room temperature, about 1 hour, before baking.
- If you have only one oven, bake gratin while rib roast stands.
- Keywords
- ruth cousineau,
- potato,
- cheese,
- dairy,
- vegetarian
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