Duchess Potatoes Au Gratin Recipes

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DUCHESS POTATOES



Duchess Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 16 servings

Number Of Ingredients 8

5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
8 egg yolks
1 stick butter, softened
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Nutmeg
1 1/4 cup heavy cream
1 whole egg

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
  • Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
  • Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
  • Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
  • Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
  • Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
  • Bake until golden brown around the edges. Serve on a pretty platter!

DUCHESS BAKED POTATOES



Duchess Baked Potatoes image

If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Provided by Ann Redding

Categories     Bon Appétit     Side     Thanksgiving     Christmas     Potato     Sour Cream     Milk/Cream     Garlic     Bake     Casserole/Gratin     Potluck

Yield Serves 8

Number Of Ingredients 8

12 medium Yukon Gold potatoes (3½-4 pounds)
Kosher salt
5 large egg yolks
2 garlic cloves, finely grated
1 1/4 cups heavy cream
3/4 cup sour cream
10 tablespoons unsalted butter, melted
1 teaspoon pink or black peppercorns, finely ground

Steps:

  • Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-35 minutes. Drain and let cool slightly.
  • Preheat oven to 425°F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don't mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30-40 minutes.
  • Do Ahead
  • Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5-10 minutes.

DUCHESS POTATOES AU GRATIN



Duchess Potatoes au gratin image

Make and share this Duchess Potatoes au gratin recipe from Food.com.

Provided by Hag chef

Categories     Potato

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs potatoes, peeled and cut into 2 inch pieces (about 4 medium potatoes)
water
2 tablespoons margarine or 2 tablespoons butter
2 large eggs
1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1 cup sharp cheddar cheese, grated
1/4 cup half-and-half cream
cooking spray (optional)

Steps:

  • Cook potatoes in water in a large sauce pan until tender.
  • Drain and mash.
  • Mix remaining ingredients, (except cooking spray) in a large bowl.
  • Add to potatoes.
  • Whip smooth with a hand mixer.
  • Pipe onto a greased baking sheet using a large star tip in a pastry bag into 12 swirls, or spoon about 1/3 of a cup into mounds.
  • Spray with cooking spray for a crispier crust if desired.
  • Bake in 425° F oven for about 20 minutes until tips are golden brown.

Nutrition Facts : Calories 398.5, Fat 19.5, SaturatedFat 8.9, Cholesterol 141, Sodium 587.9, Carbohydrate 41.6, Fiber 5.1, Sugar 2.4, Protein 15.4

DUCHESS POTATOES



Duchess Potatoes image

Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.

Provided by Howard

Categories     Side Dish     Potato Side Dish Recipes

Time 2h13m

Yield 8

Number Of Ingredients 8

2 teaspoons kosher salt, divided
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
¼ cup butter
2 egg yolks
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 egg
1 teaspoon heavy whipping cream

Steps:

  • Prepare a piping bag with large open star tip.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
  • Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
  • Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
  • Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
  • Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
  • Bake in the preheated oven until golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 20.7 g, Cholesterol 90.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 538.7 mg, Sugar 0.1 g

DUCHESS POTATOES



Duchess potatoes image

Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and cheese and piped into swirls, they make an indulgent side dish

Provided by Katie Hiscock

Categories     Side dish

Time 1h

Yield Makes 20 (serves 4-5)

Number Of Ingredients 6

500g floury potatoes, chopped
1 large egg, separated
30g soft butter
30g parmesan ,finely grated
grating of nutmeg
vegetable oil, for the tray

Steps:

  • Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
  • Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
  • Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
  • Bake the potatoes for 15-20 mins until golden-brown and crisp.

Nutrition Facts : Calories 161 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

DUCHESS POTATOES



Duchess Potatoes image

This recipe allows you to make your mashed potatoes a day ahead, shape them, and refrigerate them until ready to bake. Lovely presentation. From VT Nov/Dec 2006.

Provided by Annisette

Categories     Potato

Time 55m

Yield 8 swirls

Number Of Ingredients 5

3 lbs russet potatoes, peeled and cubed (about 3 large potatoes)
4 tablespoons unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup fresh chives, chopped

Steps:

  • Preheat oven to 400F degrees. Coat baking sheet with cooking spray.
  • In large pot, add potatoes and enough water to cover them. Bring to a boil. Reduce heat to medium, and cook 10 minutes, or until soft. Drain.
  • Mash until smooth (I like using my mixer to do this). Stir in butter and sour cream. Add egg yolks and chives. Season to taste with salt and pepper.
  • Scoop potatoes into a pastry bag fitted with a star tip. Pipe 8 swirled ovals into the prepared baking sheet.
  • This can be refrigerated at this point until ready to bake.
  • Bake 25-30 minutes, or untl the edges start to brown.

Nutrition Facts : Calories 225.8, Fat 9.7, SaturatedFat 5.8, Cholesterol 71.3, Sodium 22.2, Carbohydrate 31, Fiber 3.8, Sugar 1.4, Protein 4.9

PRETTY DUCHESS POTATOES



Pretty Duchess Potatoes image

Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

2 pounds russet potatoes, peeled and quartered
3 large egg yolks
3 tablespoons fat-free milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain. Over very low heat, stir potatoes 1-2 minutes or until steam has evaporated. Remove from heat., Preheat oven to 400°. Press potatoes through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg., Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into 6 mounds on a parchment-lined baking sheet. Brush with beaten egg. Bake 20-25 minutes or until golden brown.

Nutrition Facts : Calories 158 calories, Fat 7g fat (3g saturated fat), Cholesterol 134mg cholesterol, Sodium 437mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges

DELICIOUS DUCHESS POTATOES



Delicious Duchess Potatoes image

Rosettes of mashed potato with egg yolk, butter, and nutmeg. Serve with fish or chicken.

Provided by Alois

Categories     Holidays and Events Recipes     Thanksgiving     Side Dishes     Potatoes

Time 55m

Yield 4

Number Of Ingredients 5

1 pound baking potatoes, peeled and cubed
2 large egg yolks
4 tablespoons butter, melted, divided
¼ teaspoon ground nutmeg
1 pinch salt

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
  • Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
  • Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 20.2 g, Cholesterol 133 mg, Fat 13.9 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 131.4 mg, Sugar 1 g

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