Recipes | Side Dishes | sponsored posts | Vegetarian

Duchesse Potato Cakes with Carb Free Parmesan Sauce

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!

Comfort food at its best! Duchesse Potato Cakes with NO-carb Parmesan Sauce from for #MyPicknSave #shop

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 shepherd’s pie to clam chowder and creamy, perfect mashed potatoes to potato pancakes. Of course, I just love to eat them on their own, too!

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!


  • 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.


Comfort food at its best! Duchesse Potato Cakes with NO-carb Parmesan Sauce from for #MyPicknSave #shop


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.

Comfort food at its best! Duchesse Potato Cakes with NO-carb Parmesan Sauce from for #MyPicknSave #shop

OK, are you ready to cook up some of these Duchesse potato cakes?

Grab your apron and I’ll meet you in the kitchen!


Comfort food at its best! Duchesse Potato Cakes with NO-carb Parmesan Sauce from

Duchesse Potato Cakes with NO-Carb Parmesan Sauce

Traditional Duchesse potatoes have been jazzed up with bits of roasted red peppers and a no-carb Parmesan cheese sauce, then they're formed into cakes and baked up until golden brown.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8
Calories 287 kcal


  • 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.
  • 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.


Sodium: 262mgSugar: 2gFiber: 3gCholesterol: 78mgCalories: 287kcalSaturated Fat: 11gFat: 18gProtein: 6gCarbohydrates: 26g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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.

Pick 'n Save Produce Section in Appleton Wisconsin

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.

Similar Posts


  1. Potatoes are on our family crest – at least that’s the way I think of it. We love potatoes but I have never had this kind before. I must look for them in our stores here. Potatoes cakes are best eaten straight out of the skillet – with your fingers! 🙂 Looks like a great recipe that I will add to my go-to book! 🙂

  2. I need to make these for my mom next time we are together. I like potatoes but she adores them. She says her last meal would be potato everything. 🙂 What a pretty color these turn out, Becca!

    1. Thanks so much, Stacy! Your mom and my husband, Brian, must both be from the same potato gene pool. That man would eat them for every meal if I let him! LOL

  3. Those look phenomenal. I’m just seriously blown away. I LOVE potatoes and there’s really nothing better than a potato cake. My mouth is watering. Thanks a bunch, you temptress, you. #client

    1. There’s not much better than waking up in the morning to a plate full of fluffy potato cakes… unless it’s waking up in the morning to a plate full of fluffy potato cakes, made for you by a temptress. 😉 Thanks for the sweet comment, Summer!

  4. I am a true potato lover, but somehow I had never heard of Duchesse potatoes before!? They look amazing! You can bet they are on my recipe to-do list! Thanks for the inspiration:) #client

    1. Thanks, Tammy! I found Xanthan gum in the baking aisle, right near the yeast. You can buy big bags of it, or Hodgson Farms sells it in little individual packets, PERFECT for people like me who don’t use it very often.

Leave a Reply

Your email address will not be published. Required fields are marked *

Please rate this recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.