Show #410

Recipe By: ©2000 eric villegas
Serving Size: 6

Ingredients:

5-6 Yukon Gold potatoes, peeled
2 red onions, cut julienne and caramelized in olive oil
1 cup wisantigo parmesan, or similar, grated
3/4 cup heavy cream
1/4 cup wood roasted garlic puree
sea salt, to taste
ground black pepper, to taste
Clancy's Fancy Hot Sauce, to taste

Directions:

Preheat your oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.

Using a sharp knife, mandolin or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick.

In a small mixing bowl whisk the heavy cream, garlic puree, hot sauce and sea salt together until smooth.

Start the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with the sea salt and pepper, then scatter with the caramelized onions and a couple tablespoons of
the cheese.

Continue building layers until you're out of potatoes or out of room to build, save 1/2 cup of the cheese for the top.

Pour 2/3 cup of the seasoned heavy cream over the gratin and push down on the potatoes to work the air out from the layers. Add remaining liquid only if the cream does not come to the surface when you push down.

Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour.

Check for doneness by inserting the point of a paring knife or wooden skewer straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown.

Remove and allow to sit at room temperature for 15 to 20 minutes before serving.