Welcome Friends welcome back to the
kitchen today we're going to do a take
on a take on a take on a take on a tick
the kind of recipe that you know
in its most recent iteration which I'm
doing a take on is something that Thomas
Keller is calling potatoes pave
um or Palmetto pompeve
but in reality this is a dish that
I don't know it's a take on a take on a
take on a take from about the dawn of
potatoes in France
they've been slicing them really thin
layering them up with a combination of
butter and cream buttercream and cheese
different flavorings cooking them
and it goes by a bunch of different
names depending on what the ingredients
are au gratin with with cheese
so
this one's kind of interesting because
we're going to cook the layers compress
them chill them cut them fry them
so in this in this saucepan a little bit
of cream and I've got this on a really
gentle heat I don't want to bring this
to a boil so to the cream
butter
minced shallot
some dried thyme
and some tarragon
and I just want to bring this up to
temperature and steep all of those
flavors together
in this mixture if you don't have a
shallot use a regular onion just mince
up maybe half of really small onion
it's really simple you don't have to use
tarragon and Thyme you could use other
other herbs or spices that you like
um
definitely a couple cloves of garlic
wouldn't go amiss in this mixture I mean
you can you can tailor this to the rest
of what you're serving have it
complement the other things that you're
serving now I'm going to use this tool
for slicing the potatoes this is
something I use most often
for apples and you've seen it on the
show before I'll link to
a recipe down below
and it can be a little bit tough to load
so let's see
and
so this is an extravagance that you
don't need to use a mandolin works
perfectly fine slice the potatoes
um either end wise or lengthwise
idea is that you want really thin slices
you don't have a mandolin use a knife
get them as thin and consistently thin
as you can and I
I really do think that consistency is
key here so we're at the bottom
of this one so here I've got the peel
now I've got pan lined with parchment
start out bottom of the pan just get a
little bit of that mixture in on the
bottom
now
lay in the first layer of potato
a little bit of pepper
brushing some of our liquid
layer of potato
a little bit of liquid
layer of potato
I'm sure you get the idea it's not
rocket science it's potatoes now every
once in a while
take your spoon and get some of the
solids get some of the shallots and the
herbs
and put them in
between the layers of potatoes
the idea is
you want to use all of your liquid up
in the end you can just pour it over
before it goes in the oven it's not a
big deal and just keep layering in your
potatoes until you reach the top now
totally great idea is to grate some
some pecorino in here let's do that
just a little bit and it doesn't have to
be on every layer and this could be any
hard cheese that you like really
and while I do get nice big consistent
sheets you do get little pieces like
this so
uh lay them in as carefully as you can
getting down to the last couple of
layers so
get them in I have the oven preheated
350 degrees Fahrenheit this is going to
cook
hour and a half two hours you want to
cook it until you can get a knife to go
through nice and easily without much
resistance
[Music]
get down to the end of the sauce so
we'll get that on there
last layer on top
of that one just a little bit of pepper
we'll scoop on the last little bit of
sauce not much left
in the bottom of the pan maybe could
have made just a little bit more
and if I'd had another potato I could
have filled that
baking dish now
fold over the parchment paper
and into the oven
okay kitchen smells amazing couple hours
have gone by and it's time
to pull this out of the oven for the
next step next step is super easy
super easy now
I'm telling you
smells amazing you could eat this right
out of the oven but we're not going to
do that we're going to take another pan
exactly the same pan I've got some cans
in it I'm going to sit it on top
and we're going to weigh that down I'm
going to leave it on the counter for a
couple of hours until it comes to room
temperature then I'm going to stick it
in the fridge and we'll come back and
deal with it tomorrow
so 24 hours have gone by
don't need that anymore this is well and
truly compressed
let's see if I can get it out
there we go okay
peel back
parchment paper
and there we go a very compressed loaf
of potato and cheese and butter and
cream so that the deal is you want to
cut this up because we're going to fry
it now
one school of thought is to take a round
like a dough cutter and cut rounds out
and I got to tell you presentation wise
that looks amazing absolutely looks
amazing I always cringe a little bit
because there's some wastage in that I
know that the bits around the edges in a
commercial kitchen get fried up and
eaten by the staff but in your home
kitchen that might not happen
so I just cut it into squares or
rectangles and I don't worry too much
about the outer edges I know that I
should
I'll cut a couple that that look really
nice
Okay so
look at
all of those layers
clean up the end here I'll save that and
fry it
same on this end
so in this frying pan I've got a good
bit of oil and what I mean a good bit I
mean you know like a eighth of an inch
of oil covering the bottom because we
want to fry these now we want to get a
good nice crispy
coating on the outside so
in the go I'm going to put them in top
side down first
and we want to fry them on all sides
move them around quite a bit so they
don't stick to the bottom of the pan
even though there's a lot of oil in the
bottom of the pan they can stick
and keep an eye on them you don't want
to over fry them you don't need to cook
them at this point you're just sort of
heating them through and getting a nice
crispy coating on the outside
and as you can tell
they're not all the same shape
I'm not getting a job in Thomas Keller's
kitchen anytime soon so just keep
flipping them
get them nice and brown all the way
around
hey Glenn
but you're very Rosemary thymish
Thyme and oh I made these yesterday I
don't know
I
wait though because I the frying makes
me a little
lettering stuff always seems to hurt but
I got some Forks the recipe is below the
video
um I forget what the other herb was that
I put in time and I guess the big knife
would have worked but huh anyway
so it's like a multiple multiple
multiple layered potato yeah oh my
goodness those are really thin yes like
those are incredibly thinly layered
potatoes assuming these are the edges
yes okay did you use a slicing dicing
machine
oh I did it all by hand it was so
no I use it you know I can watch the
video later right I used I use the
rotary thing oh okay so you made like a
big long it's like making plywood
it was like making plywood there we go
so
um cut into one let's see
all right okay
oh that last little crunchy bit at the
bottom is a little crunchier there we go
beautiful all right how's that look look
at all those layers that's a lot of
layers
let's give it a taste that is pretty
slick I'm going to cut them into smaller
stop looking
what's 30. I was just gonna say I'm
gonna cut them into small bits because
they just came out of the front pan I
thought maybe I'd let them cool a bit
but apparently you're willing to just
jump in look at all those layers that's
a lot of layers that's an impressive
amount of layers
okay that's really crispy around the
edge
crispy on the edge and like a a nice
creamy potato in the middle the Joya
potato yeah yeah
so that's the nice thing about the small
size that all pieces have a little bit
of crispiness on them crispy on them
yeah oh wow they kind of flop open like
a book okay so that's so that's how thin
there that's impressive
that's definitely worth the time it took
to make it
to me
for a dinner party it's not something
that you know on a Tuesday evening
just for the two of us sitting at the
table I don't know I probably stick with
a small dinner party though I can't
imagine you doing the giant family
function with these
six people maybe Max
40 people at Christmas how many potatoes
how many potatoes did they say so that
was three potatoes okay three potatoes
I stuck with very classical
seasoning for this but you could take
the seasoning in almost any direction
that you want that anything that you
like with potatoes would work here
I put in a very small amount of cheese a
little bit of pecorino
but you could add more cheese if you
wanted and play with play with the
that's good that's a winner
there you go but
I have to work on my cutting
not all of my squares are square this is
worth a try you
just use a mandolin if you don't have
the roller slicey thing that's okay
mandolin is going to get them as long as
you get the potatoes really thin and you
make sure that you get your layers uh
even it'll work out thanks for stopping
by see you again soon