Thomas Keller is the inspiration for this incredible way to serve potatoes for a special occasion when you want to impress. I have been making these in the restaurant for many years. You can get all the hard work done the day before and when it’s time to serve it’s just a question of reheating.
You can’t make these in a small quantity but because it keeps for a few days in the fridge, why not have them for breakfast, lunch and dinner if you aren’t cooking for a crowd?
Beauty takes a bit of effort!
2 x 2lb loaf tins
THE DAY BEFORE
Preheat the oven to 180C fan.
Peel the potatoes, before slicing trim the sides to make a rectangle shape. it doesn’t have to be exact, just so you have a few straight edges.
Pour the cream into a bowl and season with 1 tsp of salt and a good grinding of black pepper.
Slice the potatoes using a mandolin. I do this over a chopping board which collects the starch juices. After you have sliced a few potatoes, add them with any collected starch to the cream. Continue until you have sliced all the potatoes. Get your hands in make sure each slice is coated with the cream.
Brush the baking pan with butter and line with parchment paper, leaving an overhang on all sides. Brush the inside of the parchment with more butter and sprinkle with salt and pepper.
Lay the slices of potatoes in the pan and repeat the process dotting with bits of butter every two layers and season. Continue until the pan is filled. Fold the side of the parchment paper over the potatoes, cover tightly with foil and place in the oven for 1 hour and 50 minutes
Bake until the potatoes are completely soft. Pierce with a cake tester to check. Remove from the oven, take the foil cover off and allow to rest for 15 minutes.
Place the second loaf tin on top of the potatoes and weigh down with some heavy cans . Let the potatoes cool to room temperature. Remove the weights, wrap tightly and then put in the fridge for 12 hours up to 2 days.
ON THE DAY
Use a spatula between the paper and pan to help release the potatoes. Carefully lift out using the overhanging pieces and place on a cutting board. Trim the sides and cut into equal pieces and place on a baking sheet. Let stand at room temperature for 30 minutes.
Heat a large frying pan on a medium high heat. pour in enough vegetable oil to cover the base of the pan. when the oil is hot, add the potatoes cut side down along with the thyme. Cook basing with oil until browned on first side then carefully turn over on the opposite side. If you cook in batches, pop them in the oven to stay warm
Serve with a little extra knob of butter left to melt and sprinkle with chives
- 250 ml double cream
- 2 tsp salt
- fresh ground black pepper
- 1.5 kg Desiree potatoes
- 50 g unsalted butter (plus extra for greasing pan) softened
To finish
- Vegetable oil for frying
- 2 sprigs thyme
- knob of butter to top each slice
- 1 tbsp chives chopped
Instructions
The day before
- Preheat the oven to 180C fan.
- Peel the potatoes, before slicing trim the sides to make a rectangle shape. it doesn't have to be exact, just so you have a few straight edges.
- Pour the cream into a bowl and season with 1 tsp of salt and a good grinding of black pepper.
- Slice the potatoes using a mandolin. I do this over a chopping board which collects the starch juices. After you have sliced a few potatoes, add them with any collected starch to the cream. Continue until you have sliced all the potatoes. Get your hands in make sure each slice is coated with the cream.
- Brush the baking pan with butter and line with parchment paper, leaving an overhang on all sides. Brush the inside of the parchment with more butter and sprinkle with salt and pepper.
- Lay the slices of potatoes in the pan and repeat the process dotting with bits of butter every two layers and season. Continue until the pan is filled. Fold the side of the parchment paper over the potatoes, cover tightly with foil and place in the oven for 1 hour and 50 minutes
- Bake until the potatoes are completely soft. Pierce with a cake tester to check. Remove from the oven, take the foil cover off and allow to rest for 15 minutes.
- Place the second loaf tin on top of the potatoes and weigh down with some heavy cans . Let the potatoes cool to room temperature. Remove the weights, wrap tightly and then put in the fridge for 12 hours up to 2 days.
On the day
- Use a spatula between the paper and pan to help release the potatoes. Carefully lift out using the overhanging pieces and place on a cutting board. Trim the sides and cut into equal pieces and place on a baking sheet. Let stand at room temperature for 30 minutes.
- Heat a large frying pan on a medium high heat. pour in enough vegetable oil to cover the base of the pan. when the oil is hot, add the potatoes cut side down along with the thyme. Cook basing with oil until browned on first side then carefully turn over on the opposite side. If you cook in batches, pop them in the oven to stay warm
- Serve with a little extra knob of butter left to melt on top and sprinkle with chives
Lovely! And a perfect side for any meal!