Duchess Potato Puff
Submitted by mbille
Duchess potato puff baked with sour cream, cheddar cheese, and egg until golden and cloud-light. Uses instant potato flakes for speed, but tastes like you spent all afternoon in the kitchen. Ready in under an hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minAll the elegance of classic duchess potatoes with a fraction of the effort. Instant potato flakes get reconstituted with butter and milk, then enriched with egg, sour cream, and sharp cheddar before going into the oven.
The egg is the secret weapon here. It makes the casserole puff up in the oven like a savory soufflé, light and airy on the inside with a golden brown crust on top.
It sits beautifully next to a roast chicken, a holiday ham, or a simple weeknight steak. Nobody needs to know it started with a box of potato flakes.
Kitchen Tips
- Let the potato mixture cool slightly before blending in the egg. Adding an egg to boiling hot potatoes will scramble it on contact.
- Use sharp cheddar for a flavor that actually comes through. Mild cheddar tends to disappear in all that creamy richness.
- Don’t open the oven during the first 20 minutes. The puff rises from the steam and egg, and a rush of cold air can deflate it.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Lightly butter 1½-quart casserole.
In medium saucepan, heat water, margarine and salt to rolling boil.
Remove from heat.
Stir in milk and potato flakes.
Blend in egg, sour cream and cheese, mixing thoroughly.
Scoop or spoon into prepared casserole.
Bake at 350℉ (180℃) F for 20 to 30 minutes, until lightly golden brown and puffed.
Refrigerate leftovers.
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