Rated 5.0 stars by 1 users
2 to 3 people
This might be the best potato recipe. Ever. A simple five ingredient recipe, but so so tasty. Shaved potatoes layered in a tray with shredded Gruyere cheese and heavy cream, smoked for hours and then cooled, cut into steaks and seared on the plancha for a melty, crispy exterior. This recipe calls for topping off the potatoes with crumbles prosciutto and chopped chives, but you can omit the prosciutto for a fully vegetarian recipe, or try out some different toppings to switch it up. These potatoes are a bit of a labour of love, but they're worth the work and worth the wait!By:
Chef Matt Basile
3 to 4 russet potatoes
350g Gruyere or Swiss Cheese
1-1 ½ cups heavy cream
3-4 slices prosciutto di Parma
2-3 tbsp chopped chives
Set smoker to 300F.
Using a mandolin, thinly slice your potatoes into a bowl of water so they don’t brown. Grate your cheese. For best results, use a loaf pan and line with parchment paper. Place the sliced potatoes on the bottom of the pan in one layer, making sure to slightly overlap them. Once the full length of the container is covered, sprinkle with the shredded cheese. Then place another layer of overlapping potatoes on top of the cheese. Press down so the potatoes are tightly packed. Continue until the potatoes are a ½ inch from the top of the pan, making just the shredded cheese is the last layer.
Carefully pour the cream into the pan with the potatoes. Pour it in at all four corners of the pan, not directly over the cheese layer. Use all the cream or stop once you start to see the cream meet the top layer of the potatoes. Place in the smoker for 3 ½ to 4 hours.
After the four hours in the smoker and the potatoes are cooked and the cheese is melted, remove from the smoker and allow to cool fully in the pan. Transfer to the fridge after slightly cooled and allow to cool overnight.
Once cold, turn over the container on your work surface to release the potatoes. Remove the parchment paper. Using a sharp knife, carefully cut the potatoes into about 1/2-inch-thick slices.
Add oil to the plancha and place your potatoes down to warm and crisp up. Also add the prosciutto slices to the plancha. Cook the potatoes 2-3 minutes and then flip. Squeeze the juice from one lemon over top and continue to cook 2-3 minutes.
Make sure to also flip the prosciutto and remove once crispy. Finely chop.
Once the potatoes are golden brown on all sides, transfer to a plate. Top with Maldon salt, the chopped prosciutto and chopped chives.