In culinary school, we learned how to make all of the classic, old-school recipes, including duchess potatoes. This fancy, frilly version is a serious upgrade of mashed potatoes with the addition of egg yolks before being piped out of a pastry bag and baked until golden brown and delicious.
But what if you don’t have a piping bag, and you don’t want to deal with the mess of mashing potatoes? This easy twist on duchess potatoes marries everything you love about these egg-yolk-filled treats with the cheesy goodness of au gratin potatoes. The egg-and-cream mixture will set up as a custard, allowing you to cut this casserole neatly into bite-sized treats!