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Gruyère Stuffed Duchess Potatoes

By: Nadia Aidi
|
Servings: 6 servings
Yukon Gold duchess potatoes piped around a molten Gruyère center, finished with garlic brown butter, Parmesan, and fresh chives.
Prep 30 minutes
Cook 40 minutes
Freezing Time 30 minutes
Total 1 hour 40 minutes
Overhead view of eight duchess potatoes topped with grated Parmesan and chives on parchment in a dark oval tray, next to a sheet pan.

Equipment

Ingredients

Potatoes

  • 2.2 lb yukon gold potatoes peeled and cubed
  • 2 tsp kosher salt

Garlic Brown Butter

  • 6 tbsp unsalted butter
  • 4 garlic cloves peeled

Duchess Potato Mixture

  • 3 egg yolks
  • 3/4 cup parmesan grated
  • 1/2 tsp white pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • kosher salt to taste

Filling and Garnish

  • 6 oz gruyère block cut into 12 cubes
  • parmesan grated, to taste
  • chives chopped, to taste

Instructions

  • Boil the Potatoes: Place the potatoes in the large saucier and cover with cold water. Add the salt and bring to a boil. Cook until fork tender.
    2.2 lb yukon gold potatoes, 2 tsp kosher salt
  • Garlic Brown Butter: Add the butter and garlic cloves to the 1 qt saucier over low heat. Cook until the butter is golden brown, then remove from the heat. Remove and discard the garlic.
    6 tbsp unsalted butter, 4 garlic cloves
  • Dry the Potatoes: Drain the potatoes and let them sit in the colander for 10 minutes. Pass them through the potato ricer, then through the tamis strainer. Return to the saucier over medium-low heat for 1 to 2 minutes to cook off excess moisture. Remove from the heat and cool for 5 minutes.
  • Mix: Add 3 tbsp of the garlic brown butter, the egg yolks, Parmesan, white pepper, onion powder, and garlic powder to the potatoes. Mix until fully incorporated. Season with salt.
    3 egg yolks, 3/4 cup parmesan, 1/2 tsp white pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, kosher salt
  • Pipe: Line the sheet pan with parchment paper. Fit the piping bag with the star tip and fill with the potato mixture. Pipe a small dollop onto the sheet pan and press a cube of gruyère into the center. Pipe the potatoes around the cheese to form a cone. Repeat to make 12.
    6 oz gruyère block
  • Freeze: Place the sheet pan in the freezer for 15 to 30 minutes. Preheat the oven to 425°F (220°C).
  • Bake: Spoon the remaining garlic brown butter over the potatoes. Bake for 15 to 20 minutes, until golden.
  • Garnish: Top with grated Parmesan and chives.
    parmesan, chives

Nutrition

Calories: 435kcal, Carbohydrates: 31g, Protein: 19g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 168mg, Sodium: 1609mg, Potassium: 764mg, Fiber: 4g, Sugar: 2g, Vitamin A: 884IU, Vitamin C: 34mg, Calcium: 495mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info