Given Pierre Koffman's brief but spectacular return to the London restaurant scene, I thought I'd share one of his favourite dishes. Perhaps not as grand as some of his creations, but nevertheless a dish that tastes truly spectacular.
Ultimate comfort food in my book!
Ingredients
400g shop bought puff pastry
flour for dusting
500g good firm waxy potatoes, very thinly sliced
2 garlic cloves, finely chopped
2 tablespoons chopped parsley
1 teaspoon very finely chopped thyme leaves
sea salt and freshly ground black pepper
1 egg yolk beaten with 1 teaspoon milk (egg wash)
100 ml double cream
1 egg yolk
Pre-heat the oven to 190 C.
Whilst the oven is warming, very finely slice the potatoes, if possible with a mandoline or other form of vegetable slicer. The slices should be no more than 3mm thick. Set aside in a bowl of water to stop browning.
Take the pastry from the fridge, allow to rest for 10 minutes or so and roll out 300 g of the pastry on to a cool, lightly floured surface. Now line a gratin dish with the pastry, pushing firmly into the corners.
Drain the bowl of potatoes well, dry with a tea towel or paper towel and place back in the bowl. Finely chop the garlic, parsley and the thyme leaves and mix well with the sliced potatoes. Carefully place into the lined gratin dish, layer by layer. When full to the top, roll out the rest of the pastry to form a lid. Place on top of the potatoes and seal the edges carefully. Brush the top with the egg wash. Cut a hole in the lid to allow the steam to escape. Bake the pie in the oven for 50 to 55 minutes, until the pastry has risen and is golden brown.
Mix the cream and the egg yolk, and very carefully (use a funnel if available), pour the mixture through the whole in the pastry. Now return the pie to the oven for a further 5 minutes.
Remove from the oven, and serve immediately.
The combination of these truly humble ingredients makes the most fantastic dish.
Enjoy, I know you'll return to this dish time and time again!
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