The Best Potato Sides
Directions
- 1Peel and thinly slice russet potatoes using a mandoline into a bowl of water to prevent oxidation.
- 2Shred 8 ounces of Gruyere cheese.
- 3Crush and peel three large cloves of garlic and chop 1.5 tablespoons of fresh thyme leaves.
- 4Combine 1 cup each cream of chicken soup and heavy cream in a large bowl. Whisk together with chopped thyme, crushed garlic, 1 small finely minced shallot, salt and freshly ground black pepper, and optionally freshly grated nutmeg.
- 5Add the shredded cheese and fold until evenly distributed.
- 6Add a dash of hot paprika to the cheese sauce.
- 7Drain the starchy water from the potatoes and combine with the cheese sauce mixture.
- 8Butter a baking dish and start stacking the potato slices, ensuring even distribution of the cheese sauce between each slice.
- 9Cover tightly with aluminum foil and bake at 400°F (204°C) in three 30-minute segments: first covered, then uncovered to brown.
- 10Process 2 cups of corn flakes in a food processor until they're fine crumbs, add 3 tablespoons of melted butter and mix.
- 11Once the potatoes are starting to brown, top with the cornflake mixture, adding more than you think you need.
- 12Bake uncovered for another 30 minutes.
- 13Garnish with parsley.
- 14Peel and cut Yukon gold potatoes into 1.5-2 inch pieces.
- 15Boil the potatoes in salted water with 1 crushed clove of garlic until tender.
- 16Drain the potatoes and rice or pass them through a fine mesh tamis.
- 17Cook the riced potatoes over medium heat for about 2 minutes, then add 1.5 cups of cold cubed butter, one quarter at a time, stirring until completely incorporated.
- 18Add a quarter cup of heavy cream and season with kosher salt.
- 19Garnish with chives and extra salt.
- 20Peel and slice three large russet potatoes into 1-2 inch medallions. Place in a water bath to prevent oxidation and rinse off excess starch.
- 21Dry the potatoes thoroughly and fry in a ripping hot skillet with 2 tablespoons of preheated oil, ensuring there's breathing room between them.
- 22Fry until deeply golden brown on both sides.
- 23Add 6 tablespoons of salted butter and a peeled clove of garlic to the potatoes.
- 24Add a couple sprigs of fresh thyme and rosemary and baste with a spoon.
- 25Add a half to a full cup of beef stock and send to a 425°F (218°C) oven for 25-35 minutes.
- 26Season with salt, garnish with chives and freshly ground black pepper.
Ingredients
- 6 tablespoons butter
- 1 cup cream of chicken soup
- 1 cup heavy cream
- 1.5 tablespoons thyme leaves
- 3 large garlic cloves
- 1 small shallot
- 1 pretty unreasonable amount salt
- 0 freshly ground black pepper
- 0 freshly grated nutmeg
- 8 ounces gruyere cheese
- 5 big russet potatoes
- 2 cups corn flakes
- 2 ounces parmesan cheese
- 0 hot paprika
- 2 pounds Yukon gold potatoes
- 0.5 cup beef stock
- 2 tablespoons oil
- 0 fresh herbs (thyme and rosemary)
- 0 chives
- 0 parsley
Equipment
knifemandolinebox gratergarlic presswhisklarge bowlbaking dishfood processoraluminum foilsaucepanpotato ricercast iron skillet or nonstick skillettongsspatula
Tips
- Potatoes can be stored in water in the fridge for up to 24 hours.
- Make sure you get the cheese sauce in between each and every slice.
- Use way more cornflake topping than you think you need.
- Grate your own nutmeg, it's worth it.
- Hot foods taste saltier than once they've cooled off a little bit.
- Don't overcrowd the skillet when frying the potatoes to ensure they brown evenly.
- Use herbs as a brush to baste the potatoes in butter
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