What are Chantilly Potatoes? I knew that Chantilly was a town just outside of Paris, France. Is it such a great town that it had the way you prepare some potatoes named after it? YES! And did you know that Chantilly is famous for its cream? It is actually believed to have been the precursor for modern day whipped cream. And wouldn’t you know, the secret ingredient in this recipe is whipped cream! It’s all making sense now.

So in honor of Julia Child’s 100th birthday, here is a French inspired, easy, tasty potato side dish.

CHANTILLY POTATOES

• 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 cups heavy cream, chilled
• 3/4 cup shredded Swiss cheese
 (may also use Havarti, Gruyere)
• 3/4 cup shredded Parmesan cheese

Place potatoes in a microwave safe bowl and cover with plastic wrap. Microwave for about 10 minutes, or until soft and tender. (I gave mine a shake halfway through) Using a potato masher, mash the potatoes well. Add salt and pepper then cover again and microwave for an additional 3 minutes.

In a large bowl beat the whipped cream until stiff and peaks form. Gently fold in about 2/3 of the whipped cream into the potatoes. Most of the cream will be absorbed into the potatoes. Pour potatoes into a greased 9×13 baking dish. Potatoes will look slightly uneven. Do not rub with spatula to even out as potatoes will lose their airiness and lighter texture. Mix the parmesan cheese and all but 1/4 cup of Swiss cheese into the remaining whipped cream. Spread the mixture over the potatoes and sprinkle with remaining Swiss cheese.

Bake in a preheated 400 degree oven for 20 minutes, until top is golden brown. Let rest about 5 minutes before serving.