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Whipped Chantilly Potato Casserole

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner
Whipped Chantilly Potato Casserole
Ingredients
  • 4 large russet potatoes, peeled and quartered
  • 6 tablespoons unsalted butter, cubed
  • kosher salt to taste
  • 1/2 cup grated Gruyere cheese
  • 1 pinch cayenne pepper, or more to taste
  • 1 cup finely grated Parmigiano-Reggiano cheese, divided
  • 1/2 cup buttermilk
  • 3/4 cup cold heavy cream
  • 2 tablespoons sliced green onions
Instructions
1
Gather all necessary ingredients beforehand.
2
Preheat your oven to a high temperature of 475 degrees Fahrenheit (245 degrees Celsius).
3
Fill a large pot with potatoes, covering them completely with fresh cold water that reaches 2 inches above the potatoes. Add 2 tablespoons of kosher salt to the pot as well.
4
Increase the heat in the pot and bring the water to a rolling boil. Once boiling, reduce the heat to a medium level and let the potatoes simmer until they are tender enough to be pierced with a knife. The cooking time will vary depending on the size of your potatoes, but it could take anywhere from 15 to 20 minutes.
5
Remove the pot from the heat source and let it sit for 5 to 10 minutes, allowing the potatoes to drain excess water.
6
Transfer the cooked potatoes into a large mixing bowl and use a potato masher to mash them thoroughly until there are no lumps left. Add butter, kosher salt, and Gruyere cheese to the bowl, mixing everything together until it's well combined.
7
Add cayenne pepper, 3/4 cup of Parmigiano-Reggiano cheese, and buttermilk to the bowl. Mix everything together until it's well combined.
8
Taste the mixture and adjust the seasoning as needed, adding more salt if required.
9
Whisk heavy cream in a metal bowl until it becomes thick and forms stiff peaks, taking about 1 to 2 minutes.
10
Pour half of the whipped cream over the potatoes and gently fold it in using a spatula to lighten the mixture. Repeat with the remaining whipped cream, but be careful not to overmix it and preserve its volume.
11
Transfer the potato mixture into a well-buttered casserole dish, distributing it gently with a fork. If desired, smooth the top of the mixture using a spoon.
12
Sprinkle the remaining 1/4 cup of Parmigiano-Reggiano cheese over the top and dust it lightly with cayenne pepper.
13
Place a pan under the baking dish to catch any spills and bake it in the preheated oven until it's beautifully browned, taking 15 to 20 minutes.
14
Remove the dish from the oven and sprinkle it with green onions before serving.