The Best Potato Sides

8 mins
Serves 1
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Directions

  1. 1Peel and thinly slice russet potatoes using a mandoline into a bowl of water to prevent oxidation.
  2. 2Peel and thinly slice russet potatoes using a mandoline into a bowl of water to prevent oxidation.
  3. 3Peel and thinly slice russet potatoes using a mandoline into a bowl of water to prevent oxidation.
  4. 4Shred 8 ounces of Gruyere cheese.
  5. 5Shred 8 ounces of Gruyere cheese.
  6. 6Shred 8 ounces of Gruyere cheese.
  7. 7Crush and peel three large cloves of garlic and chop 1.5 tablespoons of fresh thyme leaves.
  8. 8Crush and peel three large cloves of garlic and chop 1.5 tablespoons of fresh thyme leaves.
  9. 9Crush and peel three large cloves of garlic and chop 1.5 tablespoons of fresh thyme leaves.
  10. 10Combine 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.
  11. 11Combine 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.
  12. 12Combine 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.
  13. 13Add the shredded cheese and fold until evenly distributed.
  14. 14Add the shredded cheese and fold until evenly distributed.
  15. 15Add the shredded cheese and fold until evenly distributed.
  16. 16Add a dash of hot paprika to the cheese sauce.
  17. 17Add a dash of hot paprika to the cheese sauce.
  18. 18Add a dash of hot paprika to the cheese sauce.
  19. 19Drain the starchy water from the potatoes and combine with the cheese sauce mixture.
  20. 20Drain the starchy water from the potatoes and combine with the cheese sauce mixture.
  21. 21Drain the starchy water from the potatoes and combine with the cheese sauce mixture.
  22. 22Butter a baking dish and start stacking the potato slices, ensuring even distribution of the cheese sauce between each slice.
  23. 23Butter a baking dish and start stacking the potato slices, ensuring even distribution of the cheese sauce between each slice.
  24. 24Butter a baking dish and start stacking the potato slices, ensuring even distribution of the cheese sauce between each slice.
  25. 25Cover tightly with aluminum foil and bake at 400°F (204°C) in three 30-minute segments: first covered, then uncovered to brown.
  26. 26Cover tightly with aluminum foil and bake at 400°F (204°C) in three 30-minute segments: first covered, then uncovered to brown.
  27. 27Cover tightly with aluminum foil and bake at 400°F (204°C) in three 30-minute segments: first covered, then uncovered to brown.
  28. 28Process 2 cups of corn flakes in a food processor until they're fine crumbs, add 3 tablespoons of melted butter and mix.
  29. 29Process 2 cups of corn flakes in a food processor until they're fine crumbs, add 3 tablespoons of melted butter and mix.
  30. 30Process 2 cups of corn flakes in a food processor until they're fine crumbs, add 3 tablespoons of melted butter and mix.
  31. 31Once the potatoes are starting to brown, top with the cornflake mixture, adding more than you think you need.
  32. 32Once the potatoes are starting to brown, top with the cornflake mixture, adding more than you think you need.
  33. 33Once the potatoes are starting to brown, top with the cornflake mixture, adding more than you think you need.
  34. 34Bake uncovered for another 30 minutes.
  35. 35Bake uncovered for another 30 minutes.
  36. 36Bake uncovered for another 30 minutes.
  37. 37Garnish with parsley.
  38. 38Garnish with parsley.
  39. 39Garnish with parsley.
  40. 40Peel and cut Yukon gold potatoes into 1.5-2 inch pieces.
  41. 41Peel and cut Yukon gold potatoes into 1.5-2 inch pieces.
  42. 42Peel and cut Yukon gold potatoes into 1.5-2 inch pieces.
  43. 43Boil the potatoes in salted water with 1 crushed clove of garlic until tender.
  44. 44Boil the potatoes in salted water with 1 crushed clove of garlic until tender.
  45. 45Boil the potatoes in salted water with 1 crushed clove of garlic until tender.
  46. 46Drain the potatoes and rice or pass them through a fine mesh tamis.
  47. 47Drain the potatoes and rice or pass them through a fine mesh tamis.
  48. 48Drain the potatoes and rice or pass them through a fine mesh tamis.
  49. 49Cook 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.
  50. 50Cook 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.
  51. 51Cook 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.
  52. 52Add a quarter cup of heavy cream and season with kosher salt.
  53. 53Add a quarter cup of heavy cream and season with kosher salt.
  54. 54Add a quarter cup of heavy cream and season with kosher salt.
  55. 55Garnish with chives and extra salt.
  56. 56Garnish with chives and extra salt.
  57. 57Garnish with chives and extra salt.
  58. 58Peel and slice three large russet potatoes into 1-2 inch medallions. Place in a water bath to prevent oxidation and rinse off excess starch.
  59. 59Peel and slice three large russet potatoes into 1-2 inch medallions. Place in a water bath to prevent oxidation and rinse off excess starch.
  60. 60Peel and slice three large russet potatoes into 1-2 inch medallions. Place in a water bath to prevent oxidation and rinse off excess starch.
  61. 61Dry the potatoes thoroughly and fry in a ripping hot skillet with 2 tablespoons of preheated oil, ensuring there's breathing room between them.
  62. 62Dry the potatoes thoroughly and fry in a ripping hot skillet with 2 tablespoons of preheated oil, ensuring there's breathing room between them.
  63. 63Dry the potatoes thoroughly and fry in a ripping hot skillet with 2 tablespoons of preheated oil, ensuring there's breathing room between them.
  64. 64Fry until deeply golden brown on both sides.
  65. 65Fry until deeply golden brown on both sides.
  66. 66Fry until deeply golden brown on both sides.
  67. 67Add 6 tablespoons of salted butter and a peeled clove of garlic to the potatoes.
  68. 68Add 6 tablespoons of salted butter and a peeled clove of garlic to the potatoes.
  69. 69Add 6 tablespoons of salted butter and a peeled clove of garlic to the potatoes.
  70. 70Add a couple sprigs of fresh thyme and rosemary and baste with a spoon.
  71. 71Add a couple sprigs of fresh thyme and rosemary and baste with a spoon.
  72. 72Add a couple sprigs of fresh thyme and rosemary and baste with a spoon.
  73. 73Add a half to a full cup of beef stock and send to a 425°F (218°C) oven for 25-35 minutes.
  74. 74Add a half to a full cup of beef stock and send to a 425°F (218°C) oven for 25-35 minutes.
  75. 75Add a half to a full cup of beef stock and send to a 425°F (218°C) oven for 25-35 minutes.
  76. 76Season with salt, garnish with chives and freshly ground black pepper.
  77. 77Season with salt, garnish with chives and freshly ground black pepper.
  78. 78Season with salt, garnish with chives and freshly ground black pepper.

Ingredients

  • 6 tablespoons butter
  • 6 tablespoons butter
  • 6 tablespoons butter
  • 1 cup cream of chicken soup
  • 1 cup cream of chicken soup
  • 1 cup cream of chicken soup
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1.5 tablespoons thyme leaves
  • 1.5 tablespoons thyme leaves
  • 1.5 tablespoons thyme leaves
  • 3 large garlic cloves
  • 3 large garlic cloves
  • 3 large garlic cloves
  • 1 small shallot
  • 1 small shallot
  • 1 small shallot
  • 1 pretty unreasonable amount salt
  • 1 pretty unreasonable amount salt
  • 1 pretty unreasonable amount salt
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 freshly grated nutmeg
  • 0 freshly grated nutmeg
  • 0 freshly grated nutmeg
  • 8 ounces gruyere cheese
  • 8 ounces gruyere cheese
  • 8 ounces gruyere cheese
  • 5 big russet potatoes
  • 5 big russet potatoes
  • 5 big russet potatoes
  • 2 cups corn flakes
  • 2 cups corn flakes
  • 2 cups corn flakes
  • 2 ounces parmesan cheese
  • 2 ounces parmesan cheese
  • 2 ounces parmesan cheese
  • 0 hot paprika
  • 0 hot paprika
  • 0 hot paprika
  • 2 pounds Yukon gold potatoes
  • 2 pounds Yukon gold potatoes
  • 2 pounds Yukon gold potatoes
  • 0.5 cup beef stock
  • 0.5 cup beef stock
  • 0.5 cup beef stock
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 0 fresh herbs (thyme and rosemary)
  • 0 fresh herbs (thyme and rosemary)
  • 0 fresh herbs (thyme and rosemary)
  • 0 chives
  • 0 chives
  • 0 chives
  • 0 parsley
  • 0 parsley
  • 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