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Potato Chorizo Au Gratin
Chef David Culi turns potatoes au gratin into an entrée with the addition Spanish chorizo.
Photo courtesy of Idaho Potato Commission
Servings
8
8
Cuisine Type
- american
Menu Part
- Entree
Main Ingredient
- Potatoes
Chef David Culi
Hyde Park Prime Steakhouse
Beachwood, Ohio-based
Potatoes au gratin is a classic side dish, especially in steakhouses as an accompaniment to a juicy piece of beef. At multi-unit Hyde Park Prime Steakhouse, Chef David Culi turns the dish into an entrée with the addition Spanish chorizo. Three types of cheese add lots of gooey flavor.
Ingredients
3 lb. russet potatoes
8 oz. Spanish chorizo links or cooked sausage links, sliced 1/8-in. thick
¾ cup shredded cheddar cheese
¾ cup shredded Asiago cheese
¾ cup shredded Romano cheese
½ cup very thinly sliced onion
2 jalapeno peppers, thinly sliced in rings and seeded
2 to 2½ cups heavy cream or half-and-half
Steps
Preheat convection oven to 300 F. or conventional oven to 325 F. Butter a 2-1/2-inch- deep half-size hotel pan, a 2-quart casserole or 12 (8-ounce) ramekins.
Peel potatoes and slice 1/16-inch thick with a mandolin. Place slices in cold water while working. Meanwhile, bring a large pot of water to a boil.
Add sliced potatoes to boiling water. When water returns to a boil, cook 1 minute or just until potatoes are translucent. Drain and rinse with cold water. Spin dry in a salad spinner or pat dry between towels.
Cook chorizo or sausage over medium-high heat until browned and most of the fat is rendered. Drain on paper towels. In bowl, combine cheeses and salt. Mix well.
Shingle one-third of the potatoes evenly in pan, top with one-third the cheese and half the sausage, onion and jalapeño. Repeat layers. End with remaining one-third of potatoes and cheese. (Or portion layers in ramekins.) Pour cream evenly over potatoes to cover at least 1⁄2-inch depth from bottom of pan. Cover with foil, tenting if needed to keep from touching the cheese.
Bake in preheated oven 1-1/2 to 2 hours (about 45 minutes for ramekins), or until barely bubbling on the edges and potatoes are tender-firm. Test by inserting a pick in center. Remove foil and bake about 20 minutes until golden brown.
Cool 15-20 minutes before serving. Leftovers can be reheated.
Photo courtesy of Idaho Potato Commission
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