Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1.5-2 Pounds Rusett Potatoes – sliced into 1/8 inch slices with a mandolin
- 3/4 cup Heavy cream
- 1/3 cup Milk
- Kosher Salt & Fresh Ground Pepper – to taste
- 3 sprigs fresh Thyme or Rosemary
- 1 small whole Garlic – top cut off and roasted
- 1 tsp. EVOO
- 2 small shallots – thinly sliced
- 3 tbsps. Unsalted Butter
- 1/4 Cup Cheese – use your favorite but I like a mix of grated Muenster and Pecorino Cheeses
Directions
- Preheat oven to 375 F. Prep the garlic, season with EVOO, Salt and Pepper and wrap up with foil. Cook for 35-45 minutes or until golden and soft. Once cool, squeeze out the garlic paste. Set aside.
- Combine the cream, milk, salt/pepper, herbs and garlic paste in a small saucepan over medium heat and warm until the cream starts to simmer (roughly 4-5 minutes). Once simmering, remove from heat, cover and set aside to cool down.
- Once the cream is cool, remove the herbs. Add to a blender and blend until smooth. Add the herbs back in and let the cream sit while you prepare the rest of the dish.
- Heat a small saute pan over med heat. Add 1 tbsp. butter and once melting, add the shallots. Season with salt/pepper and saute just until they are sweating (roughly 3-4 minutes).
- Using a small roasting pan, casserole dish or cast iron pan, rub the other 2 tbsps. butter all over so the potatoes do not stick. Add the sauteed shallots all over. Then, add the potatoes (fanning them out so they overlap like scales). Season them with Salt/Pepper.
- Remove the herbs from the cream mixture and pour it all over the potatoes. Cover tightly with foil and bake until the potatoes are tender (roughly 50-60 minutes).
- Remove from the oven and set the oven to broil. Take the foil off and sprinkle the cheese mixture all over (I like to add some Panko bread crumbs too for extra crunch).
- Return to the oven and broil until the top is golden brown (maybe 4-5 minutes so do not walk away)! Once golden brown and bubbling, remove from the oven and let it cool down for 5-10 minutes. Serve immediately with Chef Crusco’s Coulotte Steaks! Enjoy!
