Taters GonnaTate

©2017 John Houser III

So episode three is out. You can find it here:

Soundcloud:

https://soundcloud.com/user-593410316/taters-gonna-tate

It's a super funny episode (if I may be modest), but it's also very informative and entertaining as well. 

We covered potatoes this week and talked about their history as well as the reason potatoes became popular across Europe and then the USA. 

We hope you like it. If you listen to it, I can't see how you won't. I'm that funny (Bex is terrible as usual). 

At the end of the episode, I talked about the recipe I was going to make and that's why we're here. To learn how to make the following:





Hasselback Potatoes Au Gratin

3 oz Parmesan cheese- finely shredded
5 oz cheddar- finely shredded
1 tablespoons thyme- finely chopped
6 sage leaves- finely chopped
2 large cloves of garlic- finely microplaned or finely chopped and mashed into a paste
2 teaspoon kosher salt
1/8 teaspoon pepper
1/8 teaspoon fresh nutmeg- finely grated
2 tablespoons Dijon mustard
2 tablespoons miso paste
2 cups (1 pint) heavy cream
3.5 pounds of Russet Potatoes- sliced thinly (1/8 inch thick) on a mandolin or by hand (you're a beast if you do it this way)


• Preheat an oven to 400° F

• Mix the first eleven ingredients in a large bowl until combined.

•Fold in the potatoes and using your hands, make sure every slice is covered with the cream sauce

• Place the potatoes up in an oven-proof pan like dominoes. Regrdless of shape, make sure they are all up and not flat

• Cover with aluminum foil and bake for 45 minutes

• Uncover and bake for another 30 minutes

• If it is not crispy or brown enough, finish under the broiler until your desired crispness/ color


• Let it cool for at least 10 minutes before serving

• Enjoy!!

©2017 John Houser III

If you have questions, please feel free to ask me through here or at john@rouxde.com or at rouxdecookingschool@gmail.com

Cheers!!