Best René Verdons Pommes De Terre Chantilly Recipes

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RENé VERDON'S POMMES DE TERRE CHANTILLY



René Verdon's Pommes De Terre Chantilly image

This recipe from the White House chef when JFK was president is taken from his cookbook, published in 1967. He does not say which kind of cheese to use, but I would use either Emmenthaler or Gruyere. In a pinch you could use instant mashed potatoes and "elevate" them in this manner.

Provided by Dan-Amer 1

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

3 cups mashed potatoes
salt & pepper
1/2 cup heavy cream, whipped
1/3 cup grated cheese

Steps:

  • Season mashed potatoes with salt & pepper to your taste. Place them in a greased baking dish. Cover with the whipped cream, then sprinkle the grated cheese over. Bake in a preheated 450 degree F oven until the cheese melts and browns slightly.

Nutrition Facts : Calories 176.3, Fat 9.5, SaturatedFat 5.8, Cholesterol 33.3, Sodium 385.2, Carbohydrate 19.5, Fiber 1.6, Sugar 1.6, Protein 3.7

CHANTILLY POTATOES



Chantilly Potatoes image

Baked chantilly mashed potatoes with a cheese topping. You can add a variety of cheeses, bacon, or chives. I use homemade mashed potatoes, but instant work just as well.

Provided by Lorilee Perugini

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 teaspoon butter, or as needed
3 cups mashed potatoes
½ cup heavy cream
½ cup grated Swiss cheese
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
  • Spread mashed potatoes in the prepared baking dish.
  • Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
  • Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 30.1 g, Cholesterol 74.7 mg, Fat 21.4 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 13.3 g, Sodium 591.5 mg, Sugar 2.8 g

POMMES DE TERRE LORETTE



Pommes de Terre Lorette image

Categories     Potato     Side     Fry     Vegetarian     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 19

For duchesse potatoes
1 lb medium boiling potatoes
1 tablespoon unsalted butter
1 whole large egg
1 large egg yolk
1 1/4 teaspoons salt
1/8 teaspoon black pepper
For pâte à choux
1/2 cup water
1 tablespoon unsalted butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
For frying
About 4 cups vegetable oil
Special Equipment
a potato ricer; a pastry bag fitted with a 1/2-inch star tip; a deep-fat thermometer

Steps:

  • Make duchesse potatoes:
  • Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
  • Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
  • Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
  • Make pâte à choux:
  • Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
  • Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
  • Form and fry potatoes:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
  • Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
  • Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.

PUREE DE POMMES DE TERRE



Puree de Pommes de Terre image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 8 servings

Number Of Ingredients 5

2 1/2 pounds russet potatoes
1 cup coarsely sliced onions
Salt to taste
1 1/2 cups milk
6 tablespoons butter

Steps:

  • Peel the potatoes and cut them into 2-inch cubes.
  • Place the potatoes and onions in a saucepan and cover with cold water. Add salt. Bring to a boil and simmer 20 minutes or until potatoes are tender. Do not overcook them.
  • Meanwhile, heat the milk until hot.
  • Drain the potatoes and onions and put them through a food mill or potato ricer. Return them to the saucepan. Using a wooden spatula, add the butter and blend well. Mix in milk. Keep warm until ready to serve.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 494 milligrams, Sugar 4 grams, TransFat 0 grams

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