Delmonico Potatoes

Ingredients:

• 900 g potatoes, peeled and cut into 1 cm cubes (4-5 medium tubers)
• 1 tablespoon unsalted butter, room temperature
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1.5 cups of grated white cheese (250 g)
• 0.5 tbsp. freshly grated parmesan (55 gr.)
• 1 tbsp chopped fresh chives

Preparation:

1. Preheat oven to 220°C. Grease four 300 ml ramekins with butter and place on a rimmed baking sheet.
2. Place the potatoes in a large saucepan and cover with cold water. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 10 minutes.
3. Meanwhile, in a medium saucepan, heat the milk and cream over medium heat until fine bubbles form around the edges, 2-3 minutes. Slowly add the white cheese, stirring until melted. Remove from heat.
4. Drain the potatoes thoroughly and return them to the pan. Reduce heat to low and stir until the excess water evaporates, about 1 minute. Mash the potatoes with a potato masher until they are finely mashed. Slowly pour in the milk and cheese mixture and add 1/4 cup of Parmesan cheese. Stir. Taste and season with salt and pepper if needed.
5. Divide the potatoes evenly among the prepared ramekins. Top with 1 tablespoon of the remaining Parmesan cheese. Bake until golden brown and bubbly around the edges, about 15 minutes. Sprinkle with chives and serve.