# The Best Potato Sides

This recipe shows how to make three different types of potatoes: funeral potatoes gratin, mashed potatoes, and fondants.

- Total time: 8 min
- Cuisine: Italian
- Category: Side
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- mandoline
- box grater
- garlic press
- whisk
- large bowl
- baking dish
- food processor
- aluminum foil
- saucepan
- potato ricer
- cast iron skillet or nonstick skillet
- tongs
- spatula

## 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

## Source

- Original video: https://www.youtube.com/watch?v=d4ZX6_erfno
- Recipe page: https://www.cliprecipe.com/recipe/56e552b9-5c23-43d6-85af-713095402360
- Extracted: 2025-04-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt