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Duchesse Potatoes

A baked potato dish shaped into balls, hearts, or cakes, enriched with egg yolk and brushed with egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Duchesse Potatoes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Shape and bake

  1. In a bowl, combine the mashed potatoes with the beaten egg yolk.

  2. Grease a baking tin and shape the potato mixture into balls, hearts, or flat cakes.

  3. Brush the formed shapes with the beaten egg white.

  4. Bake in the oven until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mashed potatoes
Form the main body of the cakes and hold their shape when formed.
Egg yolk
Binds the potato mixture and adds richness to the shaped pieces.
Egg white
Brushed on top to help the surface brown during baking.

The step that matters

Brush the formed shapes with the beaten egg white. The egg white coats the surface and promotes even browning in the oven. Applying it unevenly or skipping it can leave pale patches and a dull finish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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