Luxe French Potatoes

Ingredients for Luxe French Potatoes

• 1.8kg Yukon Gold potatoes, peeled, cut into 1 1/2" pieces

• Sale kosher

• 4 garlic cloves, forced through a press or finely chopped

• 475ml di panna doppia

• 120ml (1 stick) unsalted butter

• 3/4 di cucchiaino di noce moscata fresca grattugiata

• 3/4 cucchiaini di pepe bianco macinato fresco

• 350g Gruyère, coarsely grated (about 600g )

• 230g fresh mozzarella, coarsely grated (about 350ml )

• A 4-quart gratin or casserole dish

• a potato ricer or food mill

• a pastry bag fitted with a 3/4-inch star tip

Place rack in middle of oven and preheat to 177°C. Place potatoes in a large wide heavy pot. Add 1 1/2 teaspoons salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35–40 minutes.

Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 tablespoon plus 1 teaspoon salt. Remove from heat.

Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.

Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.

Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.

Avvertenza

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