- Beef brisket with sweetbreads and sirloin wrapped in bacon, beef sirloin with olive crust & seared foie gras on pomme au gratin and natural jus with cabbage puree. Served with yam with dried brisket, fiddleheads, golden beet & salsify.
Global Chef competition plate: Tobias Macdonald (La Belle Auberge Restaurant)
Photo courtesy: Mijune Pak
Pomme au Gratin or Scalloped Potatoes is by far my absolute favourite starch to serve with any meat. This isn’t mom’s 1/8″ thick cut potatoes cooked in cream of mushroom soup… And if you’re on a diet, start looking elsewhere! These potatoes are so rich and decadent that you’ll never know when to stop.
Ingredients:
8 Russet potatoes (or any other starchy potatoes available)
400ml Cream
400ml Milk
454g Grated Gruyere cheese
50g Salted butter
1/2 Diced onion
5g Roasted Garlic
TT Salt, nutmeg,
Directions:
In a medium size pot on low heat, sweat the onions and garlic in the butter until translucent. Add the liquid and season with salt and nutmeg. Be sure to add enough salt for the liquid to taste salty. Potatoes are full of moisture so they will soak up a lot of the seasoning.
Using a mandolin, slice the potatoes as thin as possible. This must be done quickly to avoid browning. In a parchment paper lined baking tray, layer the potatoes evenly, while adding a small amount of cheese and the liquid. Once layered to desired height, coat the top with cheese, and the rest of the liquid and bake at 140•C or 325•F for around 40 minutes or until golden brown.
Portion into squares once chilled, or scoop and serve right away!
Tip:
- Remember to over season your liquid!
- Before baking, there should be enough liquid to almost look soupy. Potatoes will soak up almost all of it, and your seasoning.
- Make enough for left overs. It will never go to waste!
I Eat Freely 