Monthly Archives: July 2015
Potatoes reign supreme in this house. Mashed, shredded, baked….they’re king. So it’s 2am and I’m watching Hubert Keller on PBS and he’s making a beautiful bone-in rib eye but he starts with Pomme Byron. He admits the recipe is obscure as hell. I see some baked potatoes, shredded gruyere, butter and cream on his board. I’m immediately a fan.
The only problem? The recipe is no where to be found. Thankfully, I recorded the episode so I watched it twice and took copious notes. You’re welcome. 🙂
The first step is to bake the potatoes (425 for an hour….be sure to poke a few holes in the fellas).
I also added a little minced garlic and scallions. Using a potato masher, I made sure everything was well blended. As the potatoes continue to cool, add one yolk per potato, and stir well. Make sure your eggs are at room temp!!!
Each piece should then be formed into a beautiful little patty. Flip them over (you want the side that was on the counter to be the topside of the potato cake) and fire up the skillet.
So here’s where it gets even more deliscious. Take a teaspoon (or the pointy end of an egg) and make an impression in the center of each cake. Carefully spoon the cream, into the center of each, to fill the well. Sprinkle on some shredded gruyere and broil for a few minutes. Watch them carefully!!
4 potatoes (baked and slightly cooled)
6 tablespoons of butter
1/2 cup of shredded gruyere cheese
1 teaspoon of nutmeg
1 tablespoon of minced garlic
6 tablespoons of scallions, finely chopped
4 egg yolks, room temp
1/2 cup of heavy cream
Salt and pepper to taste
Bake potatoes and let them cool, slightly. Cut them length-wise and scoop out the innards. Add 2 tablespoons of butter, garlic, 3 tablespoons of scallions (or less if you’re not an onion fan), salt, pepper, a 1/4 cup of cheese and nutmeg to the potatoes. Using a potatoe masher, mix the ingredients well. Add 4 egg yolks and continue mixing,
Cover mixture with plastic wrap and refrigerate for 2 hours.
Lightly flour a surface and form a log with the potato mixture. It should be about 6” long. Cut it in half and then each half in half again. Take each potato cake and carefully shape it so it’s round with a flat top and bottom.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a skillet, over medium heat.
Carefully lower each cake into the hot oil and fry each side for 3-5 minutes, checking them carefully to be sure the bottom doesn’t burn.
Heat the cream with them remaining 2 tablespoons of butter, over low heat. Simmer until the cream starts to reduce and slightly thicken.
Using a teaspoon or an egg, make a well in the center of each cake. Fill the well with the hot cream and sprinkle the remaining cheese on each.
Broil, on low, for 3-4 minutes, until the cheese is melted. Garnish with remaining scallions.
Tip: They reheat beautifully by warming them in a 320 degree oven, for 10 minutes. Also, to make them a complete meal, add ham, shredded pork or bacon to the ‘well’, along with the cream and cheese.