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Potato Au Gratin
 
By kml9876 | Published on Tuesday October 30, 2018 | Categories: Food | Side Dishes | Holidays | Thanksgiving | Christmas


This recipe is from the book Churrasco Grilling The Brazilian Way by Evandro Caregnato. The picture is not the best, but it was yummy.

Ingredients
  • 1 (10oz) package of frozen spinach (optional - I did not add this to my dish)
  • 3/4 cup (1 1/2 sticks) of butter
  • 6 cloves of garlic, minced
  • 2 shallots, finely diced
  • 2 cups of heavy cream
  • 2 cups of grated Parmesan, plus more for garnish (about 1/3 cup)
  • 1/3 cup of brandy
  • Vegetable oil for frying
  • 2 pounds of small Russet potatoes
  • Salt
  • Chopped fresh parsley, for garnish (I did not add this)



Directions

  1. Defrost the spinach and squeeze it by hand to rid it of excess moisture and set aside.
  2. Preheat the oven to 375 degrees.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and shallots. Cook until soft. 
  4. Then add the cream and reduce the heat to low.
  5. When the cream begins to lightly simmer, immediately add the Parmesan. Whisk the cream and cheese constantly for about 4 minutes, keeping it at a low simmer.
  6. Next add the brandy and stir until blended. Remove from the heat and cover to keep the sauce warm. The cheese sauce can be made up to 3 days in advance and refrigerated until ready to use.
  7. Heat 3 inches of oil in a fryer or large pot to 350 degrees. 
  8. Using a mandoline, cut the potatoes into about 1/4 inch slices. Discard the ends.
  9. Deep fry the potatoes in the hot oil until fully cooked and lightly colored. They do not need to be crispy.
  10. Transfer the potatoes to a paper towel to drain. Sprinkle with salt.
  11. Then transfer the spinach and about three-quarters of the cream sauce to a mixing bowl. Fold together gently.
  12. Fold in the fried potatoes while they are still hot.
  13. Transfer the potatoes to a round skillet (about 4 inches deep) or a small roasting pan. Using your hands arrange the potato slices evenly for nicer presentation.
  14. Pour the remaining sauce over the potatoes, and then sprinkle the Parmesan on top. 
  15. Bake for about 10 minutes, or until the cheese melts and turns golden in color.
  16. Remove from the oven and garnish with parsley. Serve immediately.