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Chantilly Potatoes

 
One serving costs about $1.25

$1.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 gluten-free,gluten free side dish
spoonacular Score:52%

Spoonacular Score: 52%

 

Chantilly Potatoes is a gluten free side dish. One serving contains 536 calories, 15g of protein, and 40g of fat. This recipe serves 10 and costs $1.25 per serving. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of cheddar cheese, chives, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Try Chantilly Potatoes, Sweet Potatoes Chantilly, and Parmesan Crusted Chantilly Potatoes for similar recipes.

Ingredients

Servings:
2
2  bay leaves
bay leaves
8
8  black peppercorns
black peppercorns
4 Tbsps
4 Tbsps butter
butter
0.66 oz
0.66 oz chives
chives
2
2  garlic cloves
garlic cloves
0.5 cups
0.5 cups heavy cream
heavy cream
0.25 cups
0.25 cups parmesan cheese
parmesan cheese
2 cups
2 cups shredded cheddar cheese
shredded cheddar cheese
1 sprig
1 sprig thyme
thyme
2.5 cups
2.5 cups whipping cream
whipping cream
1 cup
1 cup whole milk
whole milk
5 lb
5 lb yukon gold potatoes
yukon gold potatoes
2  bay leaves
2
bay leaves
8  black peppercorns
8
black peppercorns
4 Tbsps butter
4 Tbsps
butter
0.66 oz chives
0.66 oz
chives
2  garlic cloves
2
garlic cloves
0.5 cups heavy cream
0.5 cups
heavy cream
0.25 cups parmesan cheese
0.25 cups
parmesan cheese
2 cups shredded cheddar cheese
2 cups
shredded cheddar cheese
1 sprig thyme
1 sprig
thyme
2.5 cups whipping cream
2.5 cups
whipping cream
1 cup whole milk
1 cup
whole milk
5 lb yukon gold potatoes
5 lb
yukon gold potatoes

Equipment

hand mixer
hand mixer
slotted spoon
slotted spoon
baking pan
baking pan
sauce pan
sauce pan
oven
oven
pot
pot
hand mixer
hand mixer
slotted spoon
slotted spoon
baking pan
baking pan
sauce pan
sauce pan
oven
oven
pot
pot


Instructions

  1. Heat oven to 375.
  2. I like using Yukon gold for mashed potatoes because I can get away with not peeling the potatoes. Dice the potatoes and place in a large pot filled halfway with cold water.
  3. Add 3 tablespoons kosher salt.
  4. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  5. Meanwhile, gently heat the milk, cream, garlic, peppercorns, bay leaves, and sprig of thyme in a small saucepan over medium heat. Dont let the mixture boil.
  6. Once the mixture is very hot, take off heat and let the aromatics infuse the milk for 20 minutes.
  7. Strain out the aromatics using a slotted spoon.
  8. Mash the cooked potatoes with the butter and infused milk.
  9. Stir in chopped chives.
  10. Grease an 8 x 8 baking pan and a 9 x 13 pan.
  11. Spread the mashed potatoes evenly into the prepared pans.
  12. Whip the 2 cups cream using an electric mixer.
  13. Spread the whipped cream over the potatoes, and top with the cheddar and parmesan cheeses.
  14. Bake for 45 minutes, or until the top gets a nice golden brown color.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.25
Ingredient
2 bay leaves
8 black peppercorns
4 tablespoons butter
⅔ ounces chives
2 garlic cloves
½ cups heavy cream
¼ cups parmesan cheese
2 cups shredded cheddar cheese
1 sprig thyme
2.5 cups whipping cream
1 cup whole milk
5 pounds yukon gold potatoes
Price
$0.04
$0.04
$0.48
$0.55
$0.13
$0.65
$0.53
$2.42
$0.05
$3.23
$0.33
$4.03
$12.48

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
535 Calories
14g Protein
40g Total Fat
32g Carbs
13% Health Score
Limit These
Calories
535
27%

Fat
40g
62%

  Saturated Fat
25g
156%

Carbohydrates
32g
11%

  Sugar
1g
2%

Cholesterol
137mg
46%

Sodium
280mg
12%

Get Enough Of These
Protein
14g
29%

Manganese
1mg
70%

Copper
0.98mg
49%

Iron
7mg
42%

Calcium
339mg
34%

Vitamin C
27mg
34%

Vitamin A
1562IU
31%

Potassium
1057mg
30%

Vitamin B6
0.6mg
30%

Phosphorus
287mg
29%

Fiber
5g
23%

Vitamin B2
0.3mg
18%

Magnesium
68mg
17%

Zinc
1mg
12%

Folate
49µg
12%

Vitamin B3
2mg
12%

Vitamin B5
1mg
11%

Selenium
5µg
8%

Vitamin B12
0.47µg
8%

Vitamin K
7µg
7%

Vitamin D
1µg
7%

Vitamin E
0.98mg
7%

Vitamin B1
0.08mg
6%

covered percent of daily need

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