If you’ve ever eaten traditional Duchesse potatoes, you’ll love this recipe for Duchesse potato cakes!
I was compensated for this post as part of a social shopper amplification for Collective Bias and its advertiser, but all content and thoughts expressed in this post are my own.
So how is my Duchesse potato recipe compared to the original? Well, I amped up the flavor with bits of roasted red peppers and finished them off with a drizzle of my carb free Parmesan cheese sauce.
Yes, you read that correctly!
I’m going to show you how to make one of my favorite comfort foods, Duchesse potato cakes, with potatoes that I purchased from my local Pick ‘n Save store, which are topped with a roux-based cheese sauce that has NO carbs. Are you ready?! Let the indulgent food happiness begin!
Hi… my name is Becca and I’m crazy for carbs! Well, in this particular case, the Heaven-sent carb known as potatoes.
Growing up in a German household with 8 mouths to feed meant that my mom used potatoes in a lot of recipes. They’re economically priced and they’re filling, so it’s obvious why she chose to cook with them, and why I picked up that same habit. Besides, they’re so versatile!
During my culinary training, I learned about fingerling potatoes and my absolute favorite variety, purple potatoes. Then I was smitten with potatoes all over again.
If you’ve been hanging around this blog for a while, you likely know two important things about me. One, I’m trying to control my intake of carbohydrates. To that end, portion size has been the key to my low-carb eating success, Second fact about me is that I’m a lazy chef. If there’s a short cut to be taken in the kitchen, I’m the one who’ll take it.
Hence the reason that these are perfectly portioned Duchesse potato cakes and not mountainous piles of potatoes that have meticulously piped from a pastry bag.
Do a search for Duchesse potatoes and you’ll see what they traditionally look like. Pretty as a picture, but huge in portion size and really time consuming to prepare. They’re perfect for presentation purposes at a fancy party, but when they’re just going to be devoured by two carb-loving adults in the presence of two crazy felines, why bother? Bring on the easy presentation, please!
FUN FOOD FACTS – POTATOES
- Potatoes are 80% water and 20% solids
- A 5.3 ounce potato has about 100 calories, zero fat grams, 4 grams of protein, and 23 net carbs (carbs minus fiber)
- Each year, the average American eats an average of 50 pounds of fresh potatoes, 55 pounds of frozen potatoes, and 17 pounds of potato chips!
My Duchesse potato cakes recipe will make you 8 patties, each weighing about 5 ounces, so even with the addition of egg yolk and a little drizzle of my no-carb Parmesan sauce, you’re looking at just over 100 calories per cake. Not too bad for comfort food if you ask me.
THE DUCHESSE POTATO CAKES RECIPE
Duchesse potatoes are basically mashed potatoes without the milk, but an egg yolk is added to give them color and consistency so that they can be piped from a pastry bag. If you’re watching your cholesterol, you’re vegan, have allergies, or you’re avoiding eggs for any other reason, you can use an egg substitute and it’ll work just fine. I found roasted red pepper STRIPS at the store, which gives another star to the convenience factor of this recipe. Just chop them into bite sized pieces and you’re good to go. If you can’t find jarred roasted pepper strips, don’t worry about it. Just use the regular kind and cut them up the same way. I brushed the tops of the Duchesse potato cakes with an egg wash to give them a little added color. An egg wash is just an egg that’s mixed with a Tablespoon or so of water. If desired, you can use an egg substitute in this case as well.
OK, are you ready to cook up some of these Duchesse potato cakes?
Grab your apron and I’ll meet you in the kitchen!
Incidentally, I noticed something special when I shopped at #MyPicknSave last week. The layout of the produce section has improved a lot over the past couple of months. Look how pretty and organized it is now.
I even stopped by the Pick ‘n Save Facebook page to let them know how pleased I was about the changes that I noticed. They appreciate knowing things like that. I love whoever handles their Twitter page, too. They’re always quick about responding to questions.
I also want to give a public shout out of thanks to the great folks in the #CollectiveBias community. All of the team and the bloggers I’ve worked with have become like family to me. A big virtual hug to all of you for being so awesome and for allowing me to create recipes for the brands and companies I adore…like Pick ‘n Save!
I ALSO want to thank you, my sweet readers, for stopping by to read my posts. By doing so, you’re helping to keep me in the business of creating new recipes, which has been a complete joy and dream come true for me. I hope that my recipes and stories give you just what you need to keep your stomach AND your spirit well fed.