Duchess Potato Casserole

• servings: 8 servings
• active time: 35 minutes
• total time: 1 hour 35 minutes

Ingredients

4 pounds Yukon gold potatoe

3 1/2 teaspoons salt

9 tablespoons unsalted butter

1 (5.3-ounce) package boursin garlic & fine herbs cheese

1/2 cup heavy whipping cream

1/4 cup chives

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

6 large egg yolks

Directions

Gather all ingredients.

Place potatoes in a large pot and cover with cold water to a depth of 2 inches; add 2 teaspoons salt.

Bring to a boil over medium-high heat, reduce heat to medium and simmer potatoes until they are tender and easily mashed with a fork, about 20 minutes. Preheat the oven to 425 degrees F (220 degrees C).

Drain and return potatoes to the pot. Cook over medium, stirring constantly, for 2 minutes to help dry potatoes.

Mash potatoes and 8 tablespoons butter until mostly smooth. (Some small pieces of potato are OK.)

Add boursin, cream, chives, pepper, nutmeg, and remaining 1 1/2 teaspoons salt; mash until well combined, stopping to scrape down sides as needed.

Add in egg yolks, 1 at a time, stirring between each addition until incorporated.

Spread potato mixture evenly in a 2- to 2 1/4-quart baking dish. Gently brush top of potato mixture with remaining 1 tablespoon butter.

Score top as desired using the tines of a fork; wipe fork clean as needed.

Bake in the preheated oven until golden brown, slightly puffed, and an instant read thermometer inserted in center registers 160 degrees F (71 degrees C), about 30 minutes.

Let stand 10 minutes before serving. Garnish with chives and pepper.

Nutrition

• Calories: 416 kcal
• Total Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 185 mg
• Sodium: 1049 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 12 g