Evidence suggests that for Lord Byron (yes, the early 19th century English poet), this French potato dish hit the spot as far as comfort food is concerned, and we couldn’t agree more.
Chef Rowse’s interpretation of this classic dish incorporates elements of a gratin. Traditionally calling for starchy potatoes such as russets, Chef Rowse uses fingerling potatoes to add more texture to the finished product. The potatoes are either baked or boiled, and then halved or gently smashed (as this recipe calls for) and formed into round cakes to be pan-fried in butter. Heavy cream and shredded Gruyère are the finishing touches that give this dish its delicious decadence.
Related: Meet ICE LA's Lead Chef-Instructor Eric Rowse
Can’t wait to dig in? Follow the recipe below for the perfect side to any steak dinner, or star at any potluck.
Ingredients
- 1 pound fingerling potatoes
- 2 ounces butter or substitute with 4 ounces of neutral oil such as soybean, vegetable or avocado
- 2 sprigs fresh thyme
- 1-2 large cloves garlic, smashed
- Salt
- Black pepper
- 8 fluid ounces heavy cream, measured in two 4-ounce portions
- 4 ounces Gruyère cheese, shredded
Directions
- Wash potatoes and place in a medium pot with cold water seasoned moderately with salt. Bring to a boil and reduce to a simmer, and cook until just tender.
- Drain and wait until the potatoes are cool enough to handle.
- Smash the potatoes to 1/4-inch thickness.
- In a large sauté pan, add the butter, thyme and garlic. Gently melt butter over moderate heat. (Be careful with the heat so as to not burn the butter.) Once butter starts to foam, pan-fry potatoes until golden brown and crispy. Season the potatoes with salt and pepper.
- Drain off any excess fat and add one measurement of heavy cream. Allow potatoes to simmer gently for the cream to absorb some of the thyme and garlic flavor. When the cream has thickened and is coating the potatoes, remove from heat and discard the garlic and thyme.
- Place potatoes in a single layer in a baking dish (or multiple smaller ones depending on how they are to be served), and top with remaining cream and cheese. Broil until cheese is melted and slightly browned.
