Smoked Cheddar Duchess Potatoes. One of the most luxurious, indulgent and most flavourful potato side dishes you will ever sample.
Originally published March 2017.
When I say that these Smoked Cheddar Duchess potatoes are indulgent and delicious, you can bet I mean it. They are the most creamy, rich and flavourful baked, mashed potatoes I’ve ever tried.
They were inspired by a twice baked potato recipe that I recently had with my star dinner. On this occasion, it was Lemon Garlic Roasted Chicken that was served beside these luscious potatoes and they also paired very well indeed.
If you love smoked cheeses as I do, this is going to become a favourite side dish for you too. The teenagers in the house even loved this one.
I can also see this side dish as being excellent to serve with a baked Ham dinner at Easter or any celebration throughout the year. Wherever and whenever you serve them, they are sure to be a hit.
This is our favourite side dish to serve with our Lemon Roast Chicken too.
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Smoked Cheddar Duchess Potatoes - one of the most luxurious, indulgent and most flavourful potato side dishes you will ever sample.
- 8 large russet potatoes
- 6 cloves garlic, finely minced
- 1/3 cup butter
- a pinch of black pepper to season
- 1/2 cup heavy cream or whipping cream heated to scalding but not boiling
- 1 1/4 cups shredded smoked cheddar cheese
- 1/4 cup grated parmesan cheese
- 1 tsp fresh chopped thyme or 1/2 tsp dry thyme, optional
- 1/4 cup melted butter to drizzle on top, optional
- Preheat oven to 400 degrees F.
- Grease a 9x13 glass baking dish well, or one of similar size. I use a large deep dish pie pan as pictured.
- Peel and wash the potatoes and cook for about 20 minutes in simmering salted water until fork tender completely through to the centre.
- While the potatoes boil, chop the garlic and sauté it for a few minutes in the butter in a small saucepan; just until the garlic softens a little but not browned.
- Mash the potatoes so that there are no lumps then mix in the scalded cram and garlic butter along with the grated cheese and a pinch of pepper to season; plus the thyme if you are using it.
- Spread the creamy potato mixture into the prepared pan.
- Using the back of a fork, draw ridges all across the surface of the potato in both directions, just to create a bit of a craggy surface.
- Drizzle on the melted butter.
- Bake for about an hour or a little longer. It just depends how crusty you want the edges and bottom of the cooked potatoes.
- Allow to cool for about 15 minutes before serving. They are very hot, straight out of the oven.
Note: I don't use additional salt with the pepper to season these potatoes before baking. Bothe the butter and the parmesan cheese contain adequate salt to season the potatoes well.
Serving Size1 serving
Amount Per Serving Calories 565Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 8gCholesterol 78mgSodium 334mgCarbohydrates 66gFiber 7gSugar 4gProtein 14g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.