Potatoes Chantilly
Recipe: #17208
February 07, 2015
Categories: Casseroles, Side Dishes, Cheese, Potatoes, New England, Brunch Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This is a special recipe straight from the kitchen of Gus Saunders, who ran the radio show on WCOP 1150 AM in Boston, Massachusetts, called Yankee Kitchen, many moons ago. In the very back of their older version cookbook, called Boston Kitchen, he added his very favorite recipes, and this is one of them."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (418.5 g)
- Calories 401.1
- Total Fat - 16.2 g
- Saturated Fat - 10 g
- Cholesterol - 50.5 mg
- Sodium - 856 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 7.7 g
- Sugars - 6.8 g
- Protein - 11.6 g
- Calcium - 239.3 mg
- Iron - 1.7 mg
- Vitamin C - 29.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Boil, peel, and mash potatoes. (I cook my potatoes about 25 minutes, once they come to a boil)
Step 2
Add butter, salt and milk (or light cream), and blend until smooth.
Step 3
Spread in oven-proof casserole.
Step 4
Cover with heavy cream (whipped), and sprinkle with grated cheese.
Step 5
Brown under broiler.
Tips
No special items needed.
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