This Duchess Potatoes Casserole Recipe is a game-changer for your next holiday or Sunday dinner! Traditionally paired with prime rib or steak, it turns simple ingredients into something truly special. Creamy, buttery mashed potatoes get a golden swirled crust that's super easy—no piping bag needed. Just grab a fork, swirl, and bake to perfection!
We’ve nailed the art of make-ahead side dishes, and this freezer-friendly potato dish is just one gem in our collection of potato recipes!
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Christmas and Easter are prime times to serve this with a ribeye roast—it’s a classic for any special occasion! A little more elegant than your usual twice-baked potato casserole with sour cream, it brings just the right amount of fancy to your holiday table without being fussy.
Why this recipe is great
- Make-Ahead Friendly: Whether you prep it the day before and pop it in the fridge or stash it in the freezer for a couple of months, this recipe makes serving a breeze.
- Easy: There are a couple of steps, but nothing tricky—just simple and straightforward.
- Delicious: A crispy, golden crust on top and a fluffy, flavorful middle. What’s not to love?
If you are looking for individual portions try this Duchess Potatoes recipe (a.k.a pommes duchesse) where you pip single serve mounds onto a cookie sheet and bake. However, if all that sounds a little too fussy, this is the recipe for you.
Ingredients
This recipe only requires a few ingredients that are pantry staples! Specific Ingredient amounts are in the recipe card below, but here are a few tips.
- Potatoes: Either Yukon gold potatoes or russet potatoes are great in this recipe. For a full breakdown on the differences.
- Butter: It is always salted butter for us and there are no substitutions. Real butter is essential to the flavor of this dish. If using unsalted butter, add in a pinch more salt.
- Egg yolks: These help provide structure and richness.
- Heavy cream: Lighten the filling as well as add great flavor.
- Nutmeg: One of the unique flavors in duchess potatoes. But just a pinch. You don't want this to overpower the other flavors.
- Garlic Powder: Again, just hint of savory to round out the flavor.
- Salt & pepper: Kosher salt and black pepper are just enough.
Helpful tools for make-ahead side dishes
Ceramic Baking DishSilverware Set8-Quart StockpotApron for Women with Large PocketWhite Dinner Plates
How to make duchess potatoes casserole
Preheat your oven and grease a 9x13 casserole dish or baking pan. Before cooking the potatoes, peel them, dice them into large chunks and place them in the pot. Cover with water and swish for 30 seconds. Drain all that water. This will help ensure that the potatoes are not gummy.
Add fresh water to a large pot, covering the potatoes by an inch. Simmer over high-heat for until extremely tender - about 20-25 minutes.
Drain potatoes in a colander. Shake to remove as most moisture as possible. Allow the steam to come of the potatoes for 5 more minutes. This is one more trick to getting smooth potatoes that are not like glue.
Place potatoes back in the pan or into a large bowl. Use a potato ricer or hand beaters to get the potatoes very smooth. If want to make sure there are not any lumps, pass through a wire sieve pushing with a rubber spatula or the back of a spoon until no lumps remain.
Once smooth add in the melted butter and seasonings. Stir until combined.
Now it is time to add in the eggs one at a time mixing in between each one. It is important not to add to much air during this time so mixing by hand or on low speed is preferred.
Transfer potatoes into the prepared pan. Smooth over the top and then grab a fork and fun the tines over the top to create a pattern. Feel free to get creative here.
Bake casserole for 45 minutes until the center is hot.
Hint: If the top and edges are getting too brown before the middle is hot, lightly set a piece of foil over the top.
What to serve with duchess potato casserole
- Grilled Steak
- Filet Mignon
- Prime Rib Roast
- Electric Oven Roasted Turkey
- Boursin Pork Tenderloin
- Ham In A Roaster
How to store leftovers and reheat
Store any leftovers in the baking dish, tightly covered with plastic wrap and foil, or in an airtight container. You can microwave it, but for the best results, warm it in the oven or toaster oven at 350°F for 20-25 minutes until heated through.
FAQs
Refrigerator: To make ahead, follow the recipe all the way to the fork step. Cover and pop it in the fridge. Before baking, let it sit out for 30 minutes to an hour to take the chill off. If needed, add an extra 10 minutes to make sure the center’s nice and hot.
Freezer: To freeze, place it in the freezer, uncovered, until the top is frozen. Then wrap it tightly with plastic wrap and foil, sealing the edges well. To bake, thaw it in the fridge for a day or two, and add about 10 extra minutes to the baking time.
Absolutely! This casserole version is the easiest way to get the flavor and texture without needing the extra step of the piping bag.
Tips & Tricks
- Make sure not to undercook the potatoes, or you'll end up with chunks. You want really smooth potatoes.
- Don’t add the eggs while the potatoes are still hot—they’ll scramble.
- Play around with the tines of a fork or even the back of a spoon to create movements and texture that bakes up golden brown and a bit crispy.
More holiday side dish recipes
Looking for other recipes like this? Try these:
Recipe
Duchess Potatoes Casserole Recipe (Easy & Make-Ahead!)
Equipment
- 9 x 13 casserole dish or baking pan
- wire sieve optional
Ingredients
- 3 lb potatoes russet or yukon gold, washed, peeled, and chopping into 1 inch pieces
- 3 tablespoon butter melted
- 6 tablespoon heavy cream
- 1.5 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg
- 5 egg yolks
Instructions
- Preheat the oven to 425 F. Grease a baking dish with nonstick spray or oil.
- In a large pot, cover the potatoes with about an inch of cold water. Swish them around, then drain. Cover them with a fresh 1 inch of cold water. Bring to a boil over high heat and continue to cook until the potatoes are very tender and easily fall apart, 20-25 min, stirring occasionally (you can use a lid at first to speed up the boil)3 lb potatoes
- Drain the potatoes very well, shaking excess water from the colander. Allow to sit and release steam in the colander for 5 minutes.
- Return the potatoes to the pan off the heat. Using a potato masher or hand beaters, beat until very smooth. For very smooth potatoes, press them through a metal sieve with the back of a spoon or spatula (or use a ricer instead of mashing them).
- Once smooth, add butter, cream, and spices. Stir with a spatula until combined. If they are still steaming, allow to cool another few minutes so you don’t cook the eggs.3 tablespoon butter, 6 tablespoon heavy cream, 1.5 teaspoon kosher salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ¼ teaspoon nutmeg
- Once just warm, add the egg yolks one at a time, mixing well between additions, until thoroughly combined.5 egg yolks
- Transfer the potatoes to the baking dish and smooth the surface. Use a fork to create grooves on the top of the potato mixture.
- If the potatoes seem a little saggy, refrigerate for 20 minutes or longer.
- Before baking, spray lightly with non-stick cooking spray or use an oil mister all over to help the top get golden. Bake for 15-20 minutes, or until the edges are golden. Cool for 5 minutes, then serve.
Notes
- Make sure not to undercook the potatoes, or you'll end up with chunks. You want really smooth potatoes.
- Don’t add the eggs while the potatoes are still hot—they’ll scramble.
- Play around with the tines of a fork or even the back of a spoon to create movements and texture that bakes up golden brown and a bit crispy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Mary says
Love this for Christmas Eve dinner!