Popotoes Au Gratin

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Popotoes Au Gratin

by Lemon Drop from A Recipe Reborn

““Though the wonderfully flavorsome russet popotoes are undoubtedly the star attraction, it is arguably the cream cheese that steals the show with its distinctive flavor.””

— Eorzea Database

• Prep time: 45 minutes
• Active cook time (sauce): 10 to 15 minutes
• Stock simmering time: 3 to 8 hours
• Baking time: 1 hour
• Yields 1 9x13" or 23x33 cm casserole

Chicken stock

US	Ingredients	Metric
	½ of a carrot, diced
	½ of a of celery stalk, diced
	½ of an onion, diced
2 lbs	stewing chicken, or bones	900 g
4 cups	water	2 liters
2 sprigs	thyme	2 sprigs
3 sprigs	parsley	3 sprigs
1	bay leaf	1
10	peppercorns, cracked	10

1. Put the chicken and water in a large pot and bring it to a boil.
2. While it is boiling, skim the scum from the surface until the stock is clear.
3. Add the carrot, celery and onions and simmer for as long as possible, up to overnight.
4. Wrap the thyme, parsley, bay leaf and peppercorns in a piece of cheesecloth and tie it with cotton twine to make a sachet d’épices.
5. Add the sachet to the stock and simmer for 30 minutes.
6. Remove the solids from the stock and strain it through cheese cloth lined colander.

Note: This recipe yields 1.5 liters or 6 cups of stock.   The following recipe requires only 500 mL or 2 cups of stock.

Sauce velouté

US	Ingredients	Metric
3.5 tbsp	butter	35 g
1/8 cup	flour	35 g
½ cup	white wine	100 mL
2 cups	cold chicken stock	500 mL
¼ tsp	nutmeg	1.5 g
	½ of a shallot, sliced
6	peppercorns, cracked	6
¾ cup	cream	200 mL
	salt, to taste

1. In a pan over medium-low heat, melt the butter and then add the flour to make a roux.
2. Cook the roux until it no longer smells like raw flour, about 5 minutes.
3. Add the wine and whisk it until smooth.
4. Add the chicken stock and the nutmeg and whisk it until smooth.
5. Wrap the shallot and peppercorns in a piece of cheesecloth and tie it with cotton twine to make a sachet d’épices.
6. Add the sachet to the sauce and simmer until you can smell the cooked shallot, about 5 to 10 minutes.
7. Remove the sachet from the sauce and whisk in the cream.
8. Turn off the heat and season the sauce with salt to your taste, then add more ½ tsp or 3 g at a time to account for seasoning the potatoes.

Assembly and baking

US	Ingredients	Metric
	sauce velouté
4 large	russet potatoes, peeled & sliced	4 large
9 oz	Swiss cheese, grated	250 g
	thyme
	parsley

1. Preheat the oven to 400°F/205°C.
2. Cover the bottom of a baking dish measuring 9 by 13” or 23 by 33 cm with a layer of the sauce.
3. Place down a layer of the potato slices.
4. Pour a layer of sauce over the potato slices.
5. Sprinkle a layer of cheese over the sauce.
6. Repeat steps 3 through 5 until all the potatoes are in the dish.
7. Pour any remaining sauce in any spaces that look empty.
8. Cover the surface with cheese.
9. Place the pan on a baking sheet to catch spills.
10. Bake the dish for 30 minutes, then rotate the pan and switch racks and bake for another 30 minutes.
11. Let cool for at least 15 minutes before serving.
12. Garnish with thyme parsley and serve with freshly ground pepper.

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This recipe was created by adapting from:

The George Brown College Centre for Hospitality & Culinary Arts Continuing Education Culinary Arts 1 Textbook