Recipe created & provided by Chef Crusco Catering in Austin, TX
Ingredients
- 1 cup leftover Mashed Potatoes
- 2 cloves Garlic – peeled and smashed
- 3-4 Thyme springs
- 3 tbsps. Unsalted Butter – 1 tbsp. for dish and 2 tbsps. for potatoes
- 1/4 cup Heavy Cream
- 1/4 cup Milk
- 2 eggs – separated
- Salt and Pepper – to taste
- 3 tbsps. Panko Bread crumbs
- 3 tbsps. Pecorino Cheese – grated
Directions
- Heat oven to 450 degrees. Butter an oval gratin dish. Coat with 1 tbsp. bread crumbs, and set the dish aside.
- Heat garlic, thyme, butter, cream and milk in a small pot. Bring to a simmer, cover and steep 10-15 minutes. Remove the thyme and garlic and set aside to cool down some.
- In a large bowl, whisk together the potatoes, cream mixture and cheese until well combined. Taste and season with salt and pepper as needed. Once cool, add the egg yolks and mix in well.
- Place egg whites and a pinch of salt in the bowl of an electric mixer using the whisk attachment. Whip on med-high speed until the whites are stiff.
- Fold the egg whites into the potato mixture and transfer to the gratin dish. Top the potatoes with a sprinkle of Pecorino and bread crumbs. Bake until golden and puffy (about 20-25 minutes).
- Remove from the oven and allow it to cool. Serve the dish with our delicious Chef Steak Recipe. Enjoy!
