Pressed Cheesy Potatoes
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Credit: Daniel J. Scannell, CMC, Executive Chef, La Gorce Country Club, Miami Beach, Fla.
The National Culinary Review, January 2010
2 large Yukon gold potatoes, sliced very thinly lengthwise ½ cup grated Parmesan
4 oz. thinly sliced aged sharp cheddar cheese
1 t. kosher salt
½ t. ground white pepper
Pinch of nutmeg
1 T. snipped chives
4 oz. Mornay sauce
20 chervil leaves
Method: Cut potatoes to fit in small terrine or other mold. Grease mold. Make layers of potatoes, topping each layer with some Parmesan, cheddar, salt, pepper, nutmeg, chives and Mornay sauce. Finish terrine with chervil leaves; top with very thin (almost translucent) layer of potato slices so that leaves will show through once potatoes are cooked. Preheat oven to 275ºF. Place terrine in bain-marie; bake until potatoes are just tender and terrine is fully set, about 30 minutes (do not overcook). Remove from water; allow terrine to rest for 5 minutes. Slice potatoes into desired shape.
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