Chantilly Potatoes
3 cups (750 ml) mashed potatoes 1/2 cup (125 ml) heavy cream, whipped until stiff Salt and white pepper A pinch of cayenne (optional) 1/2 cup (125 ml) grated Gruyere or Swiss cheese
Form the potatoes into a mound on an ovenproof platter or baking pan. Fold together the remaining ingredients and cover the potatoes with the mixture. Bake in a preheated 375F (190C) oven until the cheese is melted and the potatoes are lightly browned, 20 to 30 minutes. Serves 4 to 6. |