Ramekins of duchess potatoes

A recipe from cooking-ez.com

For 8 people, you will need:

• 1 1 kg potatoes
• 2 125 g cream
• 3 100 g butter
• 4 125 g small pieces of bacon
• 5 3 egg yolks
• 6 1 pinch grated nutmeg
• 7 3 tablespoons olive oil
• 8 200 g Leek fondue
• 9 salt
• 10 pepper
• Total weight: 1,655 grams

Times:

Preparation	Cooking	Start to finish
55 min.	1 hour 10 min.	2 hours 5 min.

Step by step recipe

• 1: Peel and wash 1 kg potatoes.
• 2: Cook in salted boiling water until soft.
• 3: Put in a blender or a vegetable mill...
• 4: ...until you have a classic mashed potato.
• 5: Divide mashed potato in two, salt and pepper the first half, then over a low heat add 100 g butter and 125 g cream while stirring constantly.
  Set aside.
• 6: Make the duchess potatoes: salt and pepper the other half of the mashed potato, add 3 egg yolks and 3 egg yolks.
• 7: Whip until nicely smooth and yellow.
• 8: Cook 125 g small pieces of bacon in a frying pan without fat, until they are cooked but not browned.
  Set aside.
• 9: Preheat your oven to 180°C or 356°F.
  Start assembling the ramekins: butter the bottom, and put in a layer of mashed potao about 1 cm or 0.5 inch deep.
• 10: Add a layer of cooked leek.
• 11: Add some bacon.
• 12: And finish with a layer of duchess potatoes, if possible by using a forcing bag (it's prettier).
• 13: Cook in the oven until duchess potatoes are golden brown (about 20 minutes).
• 14: Serve hot.

Remarks

If you don't have a forcing bag, spread the duchess potatoes on top of ramekin, and shape with a fork.

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