Tuesday, November 30, 2010

Yellow Buck Camembert Scalloped Potatoes


· 5 pounds Yukon Potatoes

· 6 cups Yellow Buck Camembert (shredded)

· 6 cups Parmesan (shredded)

· 1 1⁄2 quarts heavy whipping cream

· 3 oz. finely minced garlic

· 1⁄2 pound softened butter

· Salt and pepper to taste


Freeze Camembert overnight to harden cheese, making it easier to shred. Peel and slice Yukon potatoes. Grease bottom of hotel pan with softened butter. Shingle one layer of sliced potatoes onto pan. Drizzle 1 cup of heavy cream over potatoes. Follow with 1 cup of each cheese (shredded Camembert and Parmesan) and 1 tablespoon of garlic. Repeat these steps for six layers and lightly season with salt and pepper every other layer. Cover with plastic wrap and foil. Bake at 300 degrees for 1 hour and 45 min. Uncover potatoes and brown for 5 more minutes. Let rest for at least one hour before cutting to portion or transferring to another pan.

Makes two, 2-inch hotel pans.

Recipe courtesy of Chef Ricardo Avila, House of Blues, Houston, TX.

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