Duchess potatoes, garlic and cheese

 Cooking 20 minutes
 Preparation 20 minutes
 4 servings


2 packs (2 x 368g) of Florette Parisian potatoes
125 ml (½ cup) of Gruyère cheese, finely grated
1 clove garlic, minced
60 ml (4 tbsp.) of unsalted butter, separated
30 ml (2 tbsp.) of whole milk, heavy cream or half and half
salt and pepper
2 egg yolks
15 ml (1 tbsp.) of fresh chives, finely chopped


  1. Preheat oven to 400°F.
  2. In a medium saucepan over medium heat, add 2 tbsp. butter. When the butter is melted, add the garlic and cook for about 1 minute, stirring constantly. Add the milk, a pinch of salt and pepper. Bring to a boil then turn off the heat.
  3. Add the Parisian potatoes and mash with a potato masher until smooth. Add the Gruyere and stir until it melts. Add the egg yolks and stir vigorously until completely incorporated.
  4. Transfer the potatoes into a pastry bag (star tip) or into a Ziploc type bag with the corner cut in M.
  5. On a baking sheet lined with parchment paper, create 12 potato mounds.
  6. Melt in the microwave 2 tbsp. of butter and brush over top of potato mounds.
  7. Bake until potatoes are golden brown, 15 to 18 minutes.
  8. Sprinkle the chives over the potatoes and serve immediately.

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