Ultra precise potatoes au gratin built from starch controlled potatoes, infused cream, and compression layering. The potatoes cook evenly edge to edge, the sauce binds without breaking, and the final dish slices clean with a deeply caramelized top and no grease separation.
Rinsing potatoes is the key difference between enhanced and extreme. Pre coating potatoes in cream ensures uniform seasoning and eliminates broken sauce.
Designed to sit next to thick pork chops, prime rib, or other centerpiece proteins. Slices clean enough to plate restaurant style.
Ingredients
Scale
Measurement units
- 2 ½ lb Yukon Gold potatoes
- 2 cup Heavy cream
- 1 cup Whole milk
- 2 tbsp Unsalted butter
- 1 piece Small shallot, minced
- 2 clove Garlic cloves, smashed
- 1 leaf Bay leaf
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Nutmeg
- 1 ½ cup Finely grated Gruyère
- ½ cup Finely grated parmesan
- 1 tsp Fresh thyme leaves
Ingredients
Scale
Measurement units
- 2 ½ lb Yukon Gold potatoes
- 2 cup Heavy cream
- 1 cup Whole milk
- 2 tbsp Unsalted butter
- 1 piece Small shallot, minced
- 2 clove Garlic cloves, smashed
- 1 leaf Bay leaf
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Nutmeg
- 1 ½ cup Finely grated Gruyère
- ½ cup Finely grated parmesan
- 1 tsp Fresh thyme leaves
Instructions
Rinse the starch from potatoes
Preheat oven to 350°F. Butter baking dish and line base with parchment.
Equipment
- 9x13 inch baking dish
- parchment paper
Ingredients
- unsalted butter (1 tbsp)
Infuse cream mixture
Slice potatoes ⅛ inch thick on a mandoline. Rinse briefly in cold water to remove excess surface starch. Drain well and pat dry thoroughly.
Equipment
- mandoline with guard
Ingredients
- Yukon Gold potatoes (2 ½ lb)
Layer with precision
In a saucepan, melt butter over medium-low heat (275-300°F surface). Add shallot and cook 2 to 3 minutes until translucent. Add cream, milk, garlic, bay leaf, salt, pepper, nutmeg, and thyme. Heat gently until steaming. Do not boil. Remove from heat and steep 10 minutes, then strain.
Equipment
- saucepan
- whisk
- fine mesh strainer
Ingredients
- unsalted butter (1 tbsp)
- small shallot (1 piece), minced
- heavy cream (2 cup)
- whole milk (1 cup)
- garlic cloves, smashed (2 clove)
- bay leaf (1 leaf)
- kosher salt (1 tsp)
- black pepper (½ tsp)
- nutmeg (½ tsp)
- fresh thyme leaves (1 tsp)
Compress the layers
Add sliced potatoes directly into the warm strained cream. Toss gently to coat every slice. This prevents dry layers and promotes binding.
Layer the potatoes
Arrange potatoes tightly in baking dish, pressing down to remove air pockets. Sprinkle Gruyère and parmesan evenly between layers, reserving some for the top. Pour remaining cream evenly over the dish. Press again.
Equipment
- 9x13 inch baking dish
Ingredients
- finely grated Gruyère (1 ½ cup)
- finely grated parmesan (½ cup)
Crisp the uncovered
Cover tightly with foil and bake 60 minutes, until fully tender when pierced.
Equipment
- 9x13 inch baking dish
- foil
Rest the before cutting
Remove foil. Increase oven to 400°F. Bake 20 to 25 minutes, until top is deeply golden and bubbling.
Equipment
- 9x13 inch baking dish
Rest and serve
Remove from oven and rest 25 to 30 minutes before slicing.
Before you cook
Cook notes
- • Rinsing potatoes is the key difference between enhanced and extreme.
- • Pre coating potatoes in cream ensures uniform seasoning and eliminates broken sauce.
- • Designed to sit next to thick pork chops, prime rib, or other centerpiece proteins.
- • Slices clean enough to plate restaurant style.
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