Grilled Potatoes Chantilly 1954

Delight in the timeless elegance of Grilled Potatoes Chantilly 1954, a recipe that masterfully blends smoky, tender Yukon Gold potatoes with the luscious indulgence of garlic and chive-infused Chantilly cream. This vintage-inspired dish starts with perfectly grilled potato slices, enhanced with a whisper of olive oil and a touch of salt and pepper to highlight their natural flavor. The star of the show is the velvety Chantilly cream, an airy concoction of whipped heavy cream folded with fragrant garlic butter and freshly chopped chives. Perfect as a stunning side dish or a sophisticated appetizer, this recipe combines simplicity with sophistication, making it a true celebration of classic cooking techniques. Serve up this creamy, herbaceous delight for your next gathering, and experience a culinary staple reimagined with mid-century charm.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Yukon Gold Potatoes
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground Black Pepper
• 1 cup Heavy Cream
• 2 tablespoons Unsalted Butter
• 2 tablespoons Fresh Chives
• 2 Garlic Cloves

Directions

Step 1

1. Wash the Yukon Gold potatoes thoroughly, leaving the skins intact, and cut them into 1/4-inch-thick rounds.

Step 2

2. In a large bowl, toss the potato slices with olive oil, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper until evenly coated.

Step 3

3. Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.

Step 4

4. Arrange the potato slices directly on the grill grates or use a grill basket for easier handling. Cook for 3-4 minutes per side, or until grill marks appear and the potatoes are tender when pierced with a fork. Remove the potatoes and set aside.

Step 5

5. While the potatoes are grilling, prepare the Chantilly cream. Mince the garlic cloves finely.

Step 6

6. In a small saucepan over low heat, melt the unsalted butter and add the minced garlic. Cook for 1-2 minutes, stirring constantly, until fragrant but not browned. Remove from heat and let cool slightly.

Step 7

7. In a chilled mixing bowl, whip the heavy cream with a hand mixer or whisk until soft peaks form. Gently fold in the garlic butter using a spatula, being careful not to deflate the whipped cream too much.

Step 8

8. Chop the fresh chives finely and gently mix them into the Chantilly cream for a hint of herbal freshness.

Step 9

9. To serve, arrange the grilled potato slices on a platter or individual plates. Add dollops of the garlic and chive Chantilly cream over the warm potatoes, allowing the cream to slightly melt into the potatoes.

Step 10

10. Garnish with additional fresh chives and a sprinkle of freshly cracked black pepper, if desired. Serve immediately and enjoy the classic flavors of this 1954-inspired dish.

Nutrition Facts

Serving size	(1112.2g)

Amount per serving	% Daily Value*
Calories	1863.5

Total Fat 132.6g	0%
Saturated Fat 66.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 302mg	0%
Sodium 2499.8mg	0%
Total Carbohydrate 143.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 5.4g
Protein 17.0g	0%

Vitamin D 0IU	0%
Calcium 132.4mg	0%
Iron 6.6mg	0%
Potassium 3404.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 3.7%

Carbs: 31.3%