A St. Patrick’s Day twist on potatoes - Ahwatukee Foothills News: Arts & Life

A St. Patrick’s Day twist on potatoes

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Posted: Wednesday, March 14, 2012 5:06 pm | Updated: 4:38 pm, Thu Apr 5, 2012.

For St. Patrick’s Day partiers, ditch the boring boiled potatoes and run-of-the mill potato salads, and instead whip up this deceptively easy Yukon Gold Custard Potatoes recipe – with only five ingredients! Rich cream gives the potatoes a luscious texture and garlic adds a subtle delicious flavor. Whether serving at a picnic or dinner party, this dish is sure to become an instant favorite and get everyone in the Irish spirit.

Yukon Gold Custard Potatoes

4 pounds Yukon Gold potatoes

1 quart heavy cream

1 pint whole eggs (about 8 eggs)

15 garlic cloves, roasted until soft and pureed to smooth paste

Salt and pepper to taste

DIRECTIONS

Preheat oven to 325 degrees and spray a medium casserole dish with cooking spray, then line dish with parchment paper and spray again.

Peel and slice Yukon Gold potatoes as thinly as possible. If you have a French or Chinese Mandoline in your home kitchen, this will come in handy. Cover potatoes with water and set aside.

Combine heavy cream, eggs, garlic paste and salt and pepper in blender to make custard. The custard should be salty to correctly season the potatoes. Set aside.

Remove a small amount of potatoes at a time and dry on a kitchen towel.

Layer potatoes attractively like shingles until the bottom of the casserole dish is filled and spoon an even layer of custard over the potatoes.

Continue to layer potatoes and custard up to the top 1/4-inch of the dish. Be patient, this will take a while.

Cover with foil and bake for about an hour (plus or minus 15 minutes) or until potatoes are cooked through. A knife inserted into the center should feel like going into warm butter.

Cut and serve immediately or cool completely and invert the potatoes out of the casserole dish. Remove parchment and portion into individual squares for a dramatic presentation. You should be able to see each individual layer of very thinly sliced potato with an alternating thin layer of custard.

Eric Finney is executive chef at the Arizona Grand Resort. He joined the Ahwatukee resort in 2009 and has more than 12 years of culinary experience working at fine dining restaurants in luxury hotel settings across the country.

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