Chantilly Potatoes

This is Drew’s recipe and has become one of Kathy’s favorites for her dinner parties.

4 to 6 servings

8 Yukon gold potatoes
1 onion, chopped
2 chicken bouillon cubes
16 oz. sour cream
16 oz. cream cheese
1 cup (2 sticks) + 1 tbs. butter
1 cup half & half
6 slices Jarlsberg Swiss cheese
2 tablespoons sugar
to taste salt and pepper
Recipe

Steps:

  1. Peel and boil potatoes 20 — 30 minutes until soft enough to mash.
  2. Sauté onion and bouillon cubes in 1 tablespoon butter
  3. Drain and mash potatoes with sour cream, cream cheese, 1 cup butter and half and half; reserving 2 tablespoons of half and half.
  4. Add onions and salt and pepper to taste.
  5. Spread potato mixture into 9” x 13” baking dish. Cover entire surface with cheese slices. (Dish can be prepared to this point and refrigerated overnight.)
  6. Preheat oven to 350°. Float remaining half and half on top and sprinkle with sugar. Bake 35—60 minutes until heated through.