With the Holiday Season coming up, I thought I'd share a recipe that's the perfect side dish for any meal! This is a recipe that I've included in book 2, SOPHIE VALROUX'S PARIS STARS, and it's delicious– a bit more refined than mashed potatoes! I created a cooking demo for Berkley, my publisher, and here it is:
Here's the recipe:
Serves 6 Prep Time: 20 minutes Cook Time: 20-25 minutes
Equipment: mandoline, silicone muffin pan for six (molds 2.75 width, 1.5 height), pastry brush
10-12 medium sized red potatoes, peeled and halved in the middle
125 grams (1 stick) salted butter, melted (divided)
1 tablespoon herbes de Provence
3/4 cup grated Gruyère (or similar cheese)
1 tablespoon crushed garlic (optional)
½ tablespoon salt Fresh ground pepper
1 teaspoon ground nutmeg
¼ cup crème fraîche or heavy cream
6 cups Arugula (or other green)
12 cherry tomatoes, halved
The juice of one lemon
1 tablespoon Dijon Mustard
1 large shallot, peeled and finely diced
1 clove garlic, peeled and finely minced ½ cup extra virgin olive oil (or more, if needed)
1-2 pinches Fleur de Sel or Kosher Salt
6-8 chives for garnish, cut into 2 inches
Pre-heat oven to 350° F. While it’s heating, slice your peeled and halved potatoes with the smallest setting on your mandoline. We want these slices thin! Place the sliced potatoes in the muffin molds as you slice as you made need more or less potatoes depending on their size. Transfer to a bowl. Add in ½ of the melted butter, the herbes de Provence, the cheese, nutmeg, the garlic (if using), the salt, and fresh ground pepper to taste, followed by the crème fraîche. Mix well. Using a pastry brush, butter the muffin molds. Divide the potatoes into your muffin pan, lightly pushing them down. Bake for 25-30 minutes.
While the potatoes are baking, prepare the dressing. Mix all ingredients and whisk until creamy. If it isn’t, add in olive oil until you’ve reached the desired consistency. Season with salt and pepper to taste.
Once the potatoes are golden, take them out of the oven and let them cool for five minutes. Using a large soup spoon, take them out of the mold, placing them on the bed of arugula and cherry tomatoes. Brush a bit of the remaining melted butter onto the potato. Drizzle the salad with the dressing. Garnish with chives.
Chef’s note: As most of us don’t have two ovens, I suggest preparing the potatoes one day in advance, leaving them in the muffin pan and refrigerating. After the lamb (or whatever meal you’re preparing) has finished cooking, lower the heat to around 200°F and re-heat the potatoes for about 10-15 minutes. Also, these potatoes are great for any holiday meal!
Bon App and Bisous!
Also, please remember to stay safe this holiday season...while keeping sane!
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