Chef Tyler’s Whipped Potato Casserole with Farmer’s Cheese, Buttermilk, and Truffles
6-8, as a side
Cook Time 🍳
Absolutely delicious for Thanksgiving, Christmas, and everything in between, these decadent holiday potatoes are that perfect middle ground between peeled and unpeeled, smooth and textured. Fantastic on their own, but wait until you try them with a layer of golden brown, delicious melted cheese and truffles on top.
- 1 pound Yukon gold potatoes
- ¾ pound fingerling potatoes
- 1 ½ pounds Brussels sprouts ❄
- 1 ounce canola oil
- 2 ounces bacon ❄
- 1 ounce sherry vinegar
- 1 ounce Dijon mustard ❄
- 1 jar Brown Butter Truffle Honey
- 1 pint buttermilk ❄
- 1 bunch sage ❄
- 1 ounce artisanal cheese ❄
- 3 ounces unsalted butter ❄
- 1 packet Balinese Truffle Salt
- Cutting board
- Large pot
- Kosher salt
- Large bowl
- Cheese grater or microplane
- Sheet tray lined with parchment paper
- Large saute pan
- Wooden spoon
- 8x8 casserole pan (broiler safe)
- 13x9 Pyrex container
- Aluminum foil
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Preheat your oven to 425F.
- Cut the Yukon gold potatoes into 1 inch pieces, peel and cut the fingerling potatoes into 1 inch pieces as well.
- Place the potatoes into a large pot, cover them with cold water, add a pinch of kosher salt, and bring to a boil.
- Trim and halve the Brussels sprouts then transfer them into a large bowl.
- Pick and chiffonade the sage, cut the bacon into lardons, grate the cheese.
HOW TO COOK 🍳
In a large saute pan over medium heat, add the canola oil and bacon and cook until the bacon is rendered and crispy.
- Remove the bacon from the pan, reserving the cooking fat.
- Pour the cooking fat over the Brussels sprouts and toss them in a bowl with a pinch of Balinese Truffle Salt.
- Transfer the Brussels sprouts onto the sheet tray and roast in the oven for 15-20 minutes.
- While the Brussels sprouts are cooking, it’s time to make the glaze.
- Add the vinegar, mustard, and entire jar of Brown Butter Truffle Honey into the saute pan and cook over medium heat to a glaze. Once at a glaze, turn the heat off and finish up the potatoes.
- To finish the potato casserole: Once the potatoes are tender, it’s time to finish them up. Drain, then return the potatoes to the pot. Use a spoon to crush.
- Turn the heat to low and stir with a whisk until the potatoes dry slightly.
- Slowly add the buttermilk, stirring continuously to emulsify.
- Whisk in the butter and whip the potatoes until smooth.
- Taste and adjust the seasoning with Balinese Truffle Salt.
- Transfer the potatoes into a casserole dish and top with the grated cheese.
- If serving immediately, set your broiler to high and broil, uncovered, until golden brown, about 4 minutes. If storing, set aside to allow the potatoes to come to room temperature, then cover with aluminum foil and store in your refrigerator, ready to reheat!
- To finish the Brussels sprouts: Remove the Brussels sprouts from the oven and transfer to a mixing bowl. Reheat the glaze over medium heat. Toss the sprouts with the glaze, sage, bacon, and adjust the seasoning with Balinese Truffle Salt.
- Transfer to a Pyrex container in one even layer.
- Serve immediately, or cover with aluminum foil and store in your refrigerator, ready to reheat and enjoy tomorrow!
If you’re reheating these sides for Thanksgiving or any delicious occasion, follow the instructions below!
- Preheat your oven to 400F.
- For the Brussels sprouts, bake for 15-20 minutes, uncovered, until they are heated through.
- Bake the potato casserole, covered with the aluminum foil, until warmed through, about 20 minutes.
- Remove the foil and turn your oven to broil and broil until GBD (Golden Brown & Delicious). Finish with a final sprinkle of Balinese Truffle Salt. Enjoy some delicious Thanksgiving-style sides!!