Pommes Regina

Cheesy Baked Mashed Potatoes!

Easy and delish!

Pommes Regina is like a fusion between Pommes Dauphinoise (scalloped potatoes) and Pommes Aligot (cheesy mashed potatoes) in that I like to coarsely mash boiled potatoes, leaving some nice chunkage, mixing in dairy, and then baking it with a molten crust of Emmentaler cheese.

The resulting dish is both airy and rich at the same time. It’s perfect as a foil for prime rib or other beef roasts. Also it’s perfect as a side dish for roasted poultry of any kind. It’s pretty much perfect any time of the day — I just had some leftover Pommes Regina with iced green tea as my breakfast!

You’ll need:

about two pounds of russet potatoes (about four)
1 cup of heavy cream
8 tablespoons of salted butter (divided)
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/4 teaspoon celery salt
1 garlic clove, very finely minced
1 1/2 cups grated Emmentaler cheese (Gruyere is a great substitute)
1/2 cup grated parmesan cheese

Peel, cut into big chunks, and boil the potatoes until fork-tender. While they are boiling heat 6 tablespoons of butter and the cream in a small saucepan over low heat until the butter melts. Stir in spices and garlic. When potatoes are cooked, drain well and return to the pot.

Normally I use a potato ricer or a food mill to make smooth, creamy mashed potatoes, but for this I like to use the ole, trusty hand-masher because I want some substance and chunks in my Pommes Regina. So, mash your potatoes and then, with a wooden spoon, stir in the buttery cream in stages. When the cream is fully incorporated stir in half the cheese in a circular motion. This will help get some air into the potatoes and keep them from getting too heavy. Now taste the potatoes and adjust the seasoning to your palate. I always find that potatoes take a lot more salt than you think.

Now, preheat your oven to 375 degrees F.

Take the remaining butter and rub all over the inside of a large cassarole. Add mashed potatoes and cover the top with the remaining Emmentaler cheese and the parmesan. Put on a sheet pan and bake for 30 minutes. Remove from oven.

If the top isn’t as brown as you like, broil the dish for five minutes or so until it is bubbly, brown, and fantastic.

Hope you like it!

2 thoughts on “Pommes Regina

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s