Prep time: 30 minutes
Cooking Time: 2 hours
Yield: up to 10 people
Inspired by the traditional pavé, combined with potato scallops, the “Gruyère Potato” is an original recipe from Tyler Canton, our Chef at the Edge Social Grille and Lounge, and a customer favourite!
Although no longer served at the restaurant, it is our pleasure to share this tasty recipe with you!
- 5 pounds of peeled russets
- 2 oz green onion (coarse chop)
- 2 eggs
- 2.5 cup of Cream
- 2 oz Roast Garlic
- 3 Tbsp Kosher
- 1 Tbsp Ground Black Pepper
- 1/2 tsp nutmeg
- 1 pound of shredded gruyère
– Place the eggs, green onion, roast garlic, salt and pepper in a blender and puree the ingredients. Add the puree to the cream in a large bowl.
– Slice the russet potatoes julienne, and add them into the mixture. .
– Mix in the cheese. Taste for seasoning
– Line a medium pan with sprayed parchment paper. Spread potato evenly into the pan.
– Cover the insert with tinfoil, and bake at 400 degrees for 2 hours.
– When cooked, cover the potato with parchment paper, place another pan on top and weigh down heavily.
– Refrigerate for at least 6 hours under the weights.
– Once completed, cut into clean triangles. Warm up and serve!
This is a delicious pairing for red meat, but it can also be served as a vegetarian option.
Also recommended if you will be using pork is to switch the cheese to nice old smoked cheddar for a better pairing.
Try it, and let us know how it went; we would love to get your feedback!