Upside Down Potato Gratin - Bruno Albouze - THE REAL DEAL
Upside Down Potato Gratin Recipe / make a day ahead.
Yield: 8 to 10 Servings
9 ea. 3 lb. (1350g) Yukon gold potatoes, peeled
6 Tbsp (90g) unsalted butter, preferably clarified
1 Tbsp (15ml) extra virgin olive oil
1 ea. large onion (180g), chopped
1 ea. garlic clove, smashed and peeled
1 ea. bay leaf
1/3 cup (80ml) chardonay white wine
1 tsp (2g) fresh rosemary or thyme, thinly chopped
1 cup (250ml) chicken or turkey or duck or beef or rabbit jus
1 cup (100g) fresh Parmesan, grated (optional).
*Jus means the natural juices given off by the roasted meat. To prepare a natural jus, skim off the fat from the juices left after roasting. Note that the jus is already seasoned. The meat jus can be substituted for reduced unsalted chicken or beef stock; bring to boil 1 qt (1L) stock and reduce to 1 cup (250ml). A dash of worcestershire sauce can be added to the stock to boost the color.
In a saute pan sweat the chopped onion along with the bay leaf and olive oil for 15 minutes on low heat without browning. Add a splash clarified butter if needed. Add garlic and deglaze with the wine and reduce to dry. Add the meat jus or reduced stock and cook 10 minutes on low heat. Discard bay leaf and blend. Line a 9x1.5 inch (23x4cm) greased round cake pan with round parchment paper. Peel potatoes and soak them in cold water until ready to use. With a mandoline slicer, cut potatoes into 2 millimeter slices. Cut some out in round shape using a 1.5 inch (4cm) diameter cookie cutter. Overlap them in circle on the bottom and the sides of the pan and brush with butter. Add layers of potato slices and trimming, jus mixture, pepper, herb and grated parmesan. Repeat these steps until done. Cover the dish with a greased parchment and foil; seat it and bake.
Preheat oven to 350ºF (180ºC). Bake potato gratin 90 minutes on a baking tray. Remove foil and parchment and bake 20 to 30 minutes more or until a toothpick inserted in the center of the gratin will come out clean. Let cool completely and refrigerate overnight. Flip the gratin on a plater. Heat up the bottom of the cake pan using a blow torch or on the stove; remove the pan carefully. For a glossy finish; brush the gratin with olive oil if desired. Serve chilled with a salad or hot with braised meat, steak, roast, fish etc…
Posted on 12/03/2015 at 07:30:00 PM