Chantilly – Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 250 ml milk, hot
- 1 teaspoon butter
- 125 ml cream
- 0.5 ½ bunch dill, chopped
- 75 g cheese (Emmentaler), rated
- salt
- water
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes and cook in salted water for about 20 minutes. Drain the water. Then mix the potatoes with the hot milk and butter to a mashed potatoes. Pour into a greased, flat baking dish and smooth out.
- Whip the cream until stiff, fold in the dill and Emmentaler. Spread on the mashed potatoes and bake in a preheated oven at 200 ° C for about 15 minutes.
- Tastes very tasty with fish and fish fingers.
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