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 version compared to the original? I amped up the flavor with bits of roasted red peppers and finished them off with a drizzle of my zero carb 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! I’ve used potatoes in everything from casseroles and soups to side dishes, and of course, I just love to eat them on their own! I loved potatoes so much as a kid that we had a baked potato bar at my 13th birthday party. Everyone chose their own toppings, including broccoli and carrots that I had picked from my mom’s garden… it was SO much fun and SO delicious! Oh, and once I got into culinary school and learned about finger potatoes and my absolute favorite variety, purple potatoes, I was smitten 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!
I noticed something special when I shopped at #MyPicknSave last week. The layout of the produce section has really improved. Look how pretty and organized it is.
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.
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.
I 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. If you’d like to support this dream of mine, I’d love for you to sign up to get my new recipes sent to your inbox once they’ve been published here. With all of us leading such busy lives, it’ll be a nice convenience for you to have my quick, easy, and healthy recipes waiting for you when you open your email inbox. Just enter your email address here and you’ll be all set!
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- 40 ounces (2.5 pounds) russet or golden yellow potatoes
- 2 ounces unsalted butter
- 1 egg yolk, plus 1 whole egg (for egg wash)
- 2 Tablespoons water (for egg wash)
- 1/2 teaspoon salt (more to taste, if desired)
- 1/4 teaspoon white or black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup roasted red peppers, diced small
For the Parmesan Sauce
- 1 liquid cup (8 ounces) heavy whipping cream
- 1/2 teaspoon Xanthan gum
- 1/4 cup freshly shaved Parmesan cheese
- 1/8 teaspoon salt
- 1/8 teaspoon white or black pepper
- chopped fresh parsley for garnish
- Heat oven to 350 degrees F.
- Line a sheet pan with parchment paper or a silicone baking mat; set aside.
- Wash, peel, and cut potatoes into quarters. Add potatoes to a large pot, add enough cold water to cover them by 2 inches, then bring to a boil over high heat. Once potatoes are fork tender, drain water and return to the pot for a minute to absorb excess moisture.
- Mash potatoes with a potato masher or in the bowl of a stand mixer using the paddle attachment to remove large lumps . Once potatoes are mashed, change to whip attachment If using a stand mixer, Add egg yolk, salt, pepper, and nutmeg and whip until creamy and smooth, but be careful not to over mix or your potatoes will become gummy and dry.
- Add red peppers to the bowl and combine with your hands, forming mixture into patties approximately 3/4-inch thick and 2-3 inches in diameter.
- Transfer to prepared baking sheet and brush with egg wash. Bake on top rack of oven about 15 minutes, or until golden brown. Use this time to prepare the Parmesan sauce.
- Add butter to a medium sized saucepan. Melt over medium heat and whisk in Xanthan gum. Allow mixture to cook for 1 minute, then slowly whisk in the milk. (If you add it too quickly, it won't incorporate with the roux and your sauce will separate.) Add cheese, salt, and pepper, and stir until combined. Drizzle over baked potato cakes and garnish with chopped parsley.