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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