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Ramekins of duchess potatoes

Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.

293 K 2× 4.6/5 (34 reviews)

2 hours 5 min. difficulté

Easy

3.90 €

24 people

10 Ingredients

Last modified on: March 4^th 2020

For 24 people, you will need:

1 3 kgs potatoes
2 375 g cream
3 300 g butter
4 375 g small pieces of bacon
5 9 egg yolks
6 3 pinches grated nutmeg
7 9 tablespoons olive oil
8 600 g Leek fondue
9 salt
10 pepper
Total weight: 4,965 grams

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

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Times for this recipe

Preparation: 55 min.

Cooking: 1 hour 10 min.

All in all: 2 hours 5 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 20 min.

Peel and wash 3 kgs potatoes.

Stage 2 - 40 min.

Cook in salted boiling water until soft.

Stage 3 - 10 min.

Put in a blender or a vegetable mill...

Stage 4 - 2 min.

...until you have a classic mashed potato.

Stage 5 - 5 min.

Divide mashed potato in two, salt and pepper the first half, then over a low heat add 300 g butter and 375 g cream while stirring constantly.

Set aside.

Stage 6 - 2 min.

Make the duchess potatoes: salt and pepper the other half of the mashed potato, add 9 egg yolks and 9 egg yolks.

Stage 7 - 1 min.

Whip until nicely smooth and yellow.

Stage 8 - 5 min.

Cook 375 g small pieces of bacon in a frying pan without fat, until they are cooked but not browned.

Set aside.

Stage 9 - 5 min.

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.

Stage 10 - 5 min.

Add a layer of cooked leek.

Stage 11 - 5 min.

Add some bacon.

Stage 12 - 5 min.

And finish with a layer of duchess potatoes, if possible by using a forcing bag (it's prettier).

Stage 13 - 20 min.

Cook in the oven until duchess potatoes are golden brown (about 20 minutes).

Stage 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.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	310 RDI=120 %	1,160 RDI=110 %	1,680 RDI=260 %	10,720 RDI=540 %	44,870 RDI: 540 %
Per 100 g	6 RDI=2 %	20 RDI=2 %	30 RDI=5 %	220 RDI=10 %	900 RDI: 10 %
Per person	10 RDI=5 %	50 RDI=5 %	70 RDI=10 %	450 RDI=20 %	1,870 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 24 people : 11.65 €
Per person : 0.50 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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The 2 comments already posted on this recipe

Haccp is a very strong and precise method, can you give me more details about the one you plan?
Posted by jh october 17^th 2011 at 13:36 n° 2
Im doind a haccp plan with critical control points for a class for this potato, can you help with that?
Posted by shauna october 7^th 2011 at 15:29 n° 1

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