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Chantilly Potatoes with a Parmesan Crust

See full recipe on: Food & Wine



Ingredients

2 pounds yukon gold potatoes, peeled and cut into 2-inch chunks
Salt
1/2 cup cold milk
7 tablespoons unsalted butter, softened
Freshly ground pepper
1 cup heavy cream
1/2 cup freshly grated parmesan cheese

Nutrition 6 servings

Per Serving % Daily Value
Calories 421
Fat 31g 48%
Carbs 28g 9%
Protein 8g 16%
Fiber 3g 13%
Cholesterol 98mg 32%
Sodium 188mg 7%
     
Fat
Carbs
Protein

Preparation






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