Duchess Potato Casserole Recipe

If youve never had the pleasure of trying Duchess Potatoes, let us introduce you to this French-inspired classic. Traditionally, duchess potatoes are piped into elegant swirls and baked until golden. This casserole simplifies that same creamy, buttery concept into an easy, no-fuss dish that's just as impressive without the extra effort. Here, fluffy mashed Yukon gold potatoes are elevated with garlicky Boursin cheese and fresh chives, creating an indulgent flavor that nearly resembles sour cream and onion. Egg yolks add richness and help the casserole puff up slightly in the oven almost like a savory souffl while the fork-scalloped top crisps up beautifully in the oven. Think of it as all the flavor of a loaded baked potato with none of the hassle. Its the ultimate crowd-pleasing side dish that works just as well for a weeknight dinner as it does for extra-special occasions.

Ingredients

• 4 pounds Yukon gold potatoes, peeled and cut into 1- to 1 1/2-inch cubes
• 3 1/2 teaspoons salt, divided
• 9 tablespoons unsalted butter, melted, divided
• 1 (5.3-ounce) package boursin garlic & fine herbs cheese, softened and roughly crumbled
• 1/2 cup heavy whipping cream, at room temperature
• 1/4 cup finely chopped fresh chives, plus more for garnish
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 1/4 teaspoon ground nutmeg
• 6 large egg yolks, at room temperature

Directions

Step 1: Gather all ingredients.

Step 2: Place the potatoes in a large pot and cover with cold water to a depth of about 2 inches. Add 2 teaspoons of salt. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender and easily mashed with a fork, about 20 minutes.

Step 3: Preheat the oven to 425F (220C).

Step 4: Drain the potatoes and return them to the pot. Cook over medium heat, stirring constantly for about 2 minutes to help dry the potatoes.

Step 5: Mash the potatoes and 8 tablespoons of butter until mostly smooth. It's okay if some small potato pieces remain.

Step 6: Add the Boursin cheese, heavy cream, chives, black pepper, nutmeg, and the remaining 1 1/2 teaspoons of salt. Mash until well combined, stopping to scrape down the sides as needed.

Step 7: Add the egg yolks one at a time, stirring well between each addition until fully incorporated.

Step 8: Spread the potato mixture evenly in a 2- to 2 1/4-quart baking dish.

Step 9: Gently brush the top of the potato mixture with the remaining 1 tablespoon of butter. Use a fork to score the top, wiping the fork clean as needed.

Step 10: Bake in the preheated oven until golden brown, slightly puffed, and when an instant-read thermometer inserted into the center reads 160F (71C), about 30 minutes.

Step 11: Let the dish stand for 10 minutes before serving. Garnish with additional chives and freshly ground black pepper.

Nutrition Facts

Per Serving:

• Calories: 416
• Total Fat: 20g (25% Daily Value)
• Saturated Fat: 11g (55% Daily Value)
• Cholesterol: 185mg (62% Daily Value)
• Sodium: 1049mg (46% Daily Value)
• Total Carbohydrate: 50g (18% Daily Value)
• Dietary Fiber: 5g (18% Daily Value)
• Total Sugars: 4g
• Protein: 12g (24% Daily Value)
• Vitamin C: 25mg (28% Daily Value)
• Calcium: 86mg (7% Daily Value)
• Iron: 3mg (18% Daily Value)
• Potassium: 1318mg (28% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.