Potato Chorizo Au Gratin

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.

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Cool 15-20 minutes before serving. Leftovers can be reheated.

Photo courtesy of Idaho Potato Commission