![Chantilly Potatoes with a Parmesan Crust](https://cdn.statically.io/img/www.foodandwine.com/thmb/8TGuaFOX-Rfhl-5rxVjcvmb-lbI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-200811-r-chantilly-potatoes-bc1c76c6481849098ee42e201cd68570.jpg)
Ingredients
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2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
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Salt
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1/2 cup cold milk
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7 tablespoons unsalted butter, softened
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Freshly ground pepper
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1 cup heavy cream
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1/2 cup freshly grated Parmesan cheese
Directions
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Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.
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In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.