Ingredients
12 small Yukon gold potatoes (about 3 pounds)
6 large egg yolks
4 tablespoons unsalted butter, room temperature
1/2 cup heavy cream
1 1/2 cups grated Gruyere cheese
1 tablespoon plus 2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Preheat the oven to 425 degrees. Wrap potatoes in aluminum foil, and bake until tender when pierced with the tip of a knife, about 1 hour. Let cool.
When potatoes are cool enough to handle, cut each in half. Scoop out flesh, reserving skins, and pass through a ricer, or mash by hand. Stir in egg yolks, butter, cream, 1 cup Gruyere cheese, salt, and pepper. Scoop filling onto reserved skins. Cover with foil, and refrigerate until shortly before serving.
Preheat the oven to 400 degrees. Place filled potatoes on a baking sheet, and sprinkle with remaining Gruyere. Bake until filling is set and tops are golden brown, about 25 minutes. Serve immediately.
