Chef Wendy Jordan's "GET-A-MAN" Potatoes with Dijon Aioli and Roasted Garlic Jus
May be served as an appetizer or as an entrée accompaniment. Once you begin this dish, you should work straight through until the potatoes are in the oven or the potatoes will discolor when cooked and turn out an unattractive grayish color.
Ingredients:
- Begin with the potatoes
- 6 each Idaho® potatoes, peeled and left whole in cold water
- 3 tablespoons butter, softened
- 3 cloves garlic, minced
- 3 cups heavy cream
- 2 cups Parmesana Reggiano, finely grated
- Salt to taste
- White pepper to taste
- Nutmeg, freshly grated to taste
- Dijon Aioli
- 2 cups canola oil
- 10 cloves garlic, root ends trimmed
- 2 each eggs
- 2 tablespoons Lemon juice, strained
- 1 tablespoon Dijon mustard
- 2 TBSP Champagne vinegar
- Salt to taste
- White pepper to taste
- Roasted Garlic Jus
- 1 Gal Very rich chicken, veal or beef broth
- 10 cloves Garlic, roasted and wiped of residual oil
- Salt to taste
- White pepper to taste
Directions:
- You will need a Mandoline slicer to continue.
- Preheat the oven to 350º.
- Warm cream over low heat and season with the sale, white pepper and nutmeg to taste.
- Prepare a 9" x 9" pan by rubbing it with the butter and garlic. Set up your work space with a cutting board, the mandoline, your prepared pan, the seasoned cream, cheese, and the salt and white pepper.
- When you are ready, sprinkle the bottom of the prepared pan with a thin layer of cheese. Slice one potato at a time cutting them 1/16" to 1/8" thick. Shingle the potato slices in rows, overlapping from side to side, until the entire pan bottom is covered.
- Season lightly with salt and white pepper, sprinkle with a small amount of parmesan cheese, and ladle about 1/4 cup of warm cream over the layer of potatoes you've just built. Continue doing this, slicing a new potato as you go, until all ingredients are used up reserving 1/4 cup of cheese to finish the top.
- Cover pan with oven-safe plastic wrap, then foil and place in the oven. Bake for 1 hour.
- Uncover and return to the oven to brown the top. Once brown, check potatoes with knife for tenderness. There should be no resistance or they are not done.
- Remove from the oven and allow to rest, uncovered in a warm place for at least 20 minutes until needed.
Dijon Aioli
- In a saucepan, heat the oil and garlic on low heat until garlic is golden brown.
- Strain the garlic and reserve for oil for later use.
- Cool oil to room temperature before using.
- In a food processor, combine the eggs, lemon juice, mustard and vinegar. Process for 30 seconds to mix. Continue running the processor while slowly adding the oil until thick.
- Season with salt and white pepper.
- Refrigerate until needed.
Roasted Garlic Jus
- Over low to medium heat, reduce the broth by half. Add the roasted garlic cloves and continue to reduce the broth to 1 1/2 cups. Constantly skim off any fat, foam or residue. Puree the broth and garlic, season and strain through a fine mesh strainer. Hold warm until needed.
- To Plate Chef Wendy's "Get-A-Man" Potatoes: Using a 3 1/2" diameter circle cutter, cut the potatoes and place portion on a warmed plate. Place about a tablespoon of the aioli on top, sprinkle with Parmesan cheese. Pour about 1 to 2 ounces of sauce around the potatoes. Sprinkle with fresh chopped herbs (equal parts of Italian parsley, celery leaf, and thyme).
Print Recipe
Source:
Wendy Jordan
Formerly of - Rosemary’s Restaurant
Las Vegas, NV
