This gluten-free side dish is a hybrid of potatoes au gratin and scallop potatoes. Using your Instantpot helps bring this dish together more quickly. I used Parmesan cheese, but mix things up and use Spicy Jalapeno Jack or perhaps add some bacon.
Ingredients
2 lb peeled potatoes, sliced 1/8 " thin
3/4 cup chicken stock
1/4 cup white wine
salt
1/2 onion, small diced
2 garlic cloves, minced
2 tsp thyme, dried, or sprig of fresh
1 cup heavy whipping cream
Parmesan cheese, grated
tt salt and pepper
chives
basil
Instructions
See Susie's Tips and Tricks
1. Place thinly sliced potatoes in a steamer basket in Instantpot or similar appliance. Add chicken stock, white wine, and salt. Set pressure cooker for 6 minutes on high pressure, then quick release air. Remove basket from cooker and let drain. Reserve liquid remaining in the pot.
2. Meanwhile, saute on medium low heat in a large skillet; onion, garlic cloves, and thyme. Soften slightly. Once potatoes are ready add to the pan; now add the reserved potato/chicken liquid and 1/2 cup chicken stock. Let simmer for a few minutes on medium low heat. Add 1 cup whipping cream and cover. Let simmer on low 12-15 minutes until potatoes are softened and the cream thickens.
3. Once the potatoes are tender gently mix in Parmesan cheese, salt and pepper. Place in under a broiler until golden brown and caramelized.
4. Garnish with chives and or fresh herbs, like basil.
Susie's Tips and Tricks
I find that waxy potatoes do better than Russet in this recipe. If you have a mandoline now is the time to use it, otherwise use a sharp knife.
You could caramelize the onions for the au gratin if desired. It will add additional time.
Want a potato au gratin with extra panache? Use beer instead of wine, mix in horseradish, and use a strong sharp cheddar, garnish with rosemary. Another great addition could be chipotle peppers.
Additions: ham, corn, mushrooms, spicy jack cheese, sharp cheddar, or bacon.
Like a crispy topping? Use some breadcrumbs.
Be judicious with salt; Parmesan is a naturally salty cheese.
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