Tips and Variations:

To save time cooking the potatoes, I always use a pressure cooker, which halves the time.

Usually for this type of recipe, only the egg yolk is used, but to avoid waste, I prefer to use the whole egg.

Baked Duchess Potatoes can be stored for a few days in the refrigerator, and for one day at room temperature.

If you want to prepare more to have a stock, once cooked, you can freeze them to warm them up later, when ready to be consumed.

You can prepare this recipe using leftover mashed potatoes, adding the egg, which may vary depending on the quantity.

If you love potatoes, don’t miss the next recipe: Potato, Red Onion, and Herb Terrine

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