Duchess Potatoes by Cook’s Country
3 ½ pounds Yukon Gold potatoes, peeled and sliced ½ inch think
2/3 cup half and half
1 large egg, separated, plus 2 large yolks
Salt and pepper, to taste
Pinch of fresh ground nutmeg
10 tablespoons unsalted butter, melted
- Adjust oven rack to middle position and heat oven to 450 degrees. Grease 13 by 9-inch baking dish. Place potatoes in large saucepan and add cold water to cover by I inch. Bring to simmer over medium-high heat. Adjust heat to maintain gentle simmer and cook until paring knife can be slipped into and out of centers of potatoes no resistance, 18 to 22 minutes. Drain potatoes.
- While potatoes cook, combine half-and-half, 3 egg yolks, 1 3/4 teaspoons salt, 1/2 teaspoon pepper, and nutmeg in bowl. Set aside.
- Place now-empty saucepan over low heat; set ricer or food mill over saucepan. Working in batches, transfer potatoes to hopper and process. Using rubber spatula, stir in 8 tablespoons melted butter until incorporated. Stir in reserved half-and-half mixture until combined. Transfer potatoes to prepared dish and smooth into even layer.
- Combine egg white, remaining 2 tablespoons melted butter, and pinch salt in bowl and beat with fork until combined. Pour egg white mixture over potatoes, tilting dish so mixture evenly covers surface. Using flat side of paring knife, make series of 1/2 -inch deep, 1/4-inch-vvide parallel grooves across surface of casserole. Make second series of parallel grooves across surface, at angle to first series, to create crosshatch pattern. Bake casserole until golden brown, 25 to 30 minutes, rotating dish halfway through baking. Let cool for 20 minutes. Serve.
TO MAKE AHEAD: At end of stop 3, wrap dish in plastic wrap and refrigerate for up to 24 hours. To serve, top and score casserole as directed in step 4 and bake in 375-degree oven for 45 to 50 minutes
Vegan Low Carb Duchess Cauliflower
2 medium or 1 large head cauliflower, cored and broken down into florets (can be large)
2/3 cup rice or soy milk cold, mix in 1 teaspoon of cornstarch (or gluten-free cornstarch) just before adding to the mashed cauliflower
10 tablespoons vegan butter (1 stick plus 2 tablespoons)
¾ teaspoon kosher or fine sea salt
¼ teaspoon pepper
Pinch of fresh nutmeg
Here are the Egg replacement choices for three yolks, and one egg white. Choose from the following and make the selection that works for you best.
Egg yolk replacements
- 3 tablespoons Aquafaba (3 yolks)
- Mix 1 tablespoon of soy protein powder with 3 tablespoons of water, per egg (3 tablespoons soy protein powder with about a ½ cup of water = 3 yolks)
- Puree ¾ cup silken tofu plus ½ teaspoon baking powder (3 yolks)
Egg White Replacements
- 1 tablespoon Aquafaba (1 large egg white)
- Adjust oven rack to middle position and heat oven to 450 degrees. Grease 13 by 9-inch baking dish. Place cauliflower in large saucepan and add cold water to cover by I inch. Bring to simmer over medium-high heat. Adjust heat to maintain gentle simmer and cook until soft enough to be pierced with a fork or a paring knife. About 18 to 22 minutes. Drain cauliflower
- While the cauliflower cooks, combine rice or soy milk with the vegan equivalent of 3 egg yolks, 1 3/4 teaspoons salt, 1/2 teaspoon pepper, and nutmeg in bowl. Set aside.
- Place now-empty saucepan over low heat; set ricer or food mill over saucepan. Working in batches, transfer potatoes to hopper and process. Using rubber spatula, stir in 8 tablespoons melted butter until incorporated. Stir in reserved half-and-half mixture until combined. Transfer potatoes to prepared dish and smooth into even layer.
- Combine egg white, remaining 2 tablespoons melted butter, and pinch salt in bowl and beat with fork until combined. Pour egg white mixture over potatoes, tilting dish so mixture evenly covers surface. Using flat side of paring knife, make series of 1/2 -inch deep, 1/4-inch-vvide parallel grooves across surface of casserole. Make second series of parallel grooves across surface, at angle to first series, to create crosshatch pattern. Bake casserole until golden brown, 25 to 30 minutes, rotating dish halfway through baking. Let cool for 20 minutes. Serve.
TO MAKE AHEAD: At end of stop 3, wrap dish in plastic wrap and refrigerate for up to 24 hours. To serve, top and score casserole as directed in step 4 and bake in 375-degree oven for 45 to 50 minutes
