Hyde Park, Gruyere Au Gratin Potatoes

In the summer of 2020, Sophisticated Living Columbus endeavored to support some of our favorite fine dining establishments by publishing a special section that included recipes for their signature dishes. This recipe was included in that feature. Click here for more recipes, and please - support the capital city's vibrant food scene.



The Hyde Park Restaurant Group has a long history in Columbus, beginning with the opening of their first restaurant in Upper Arlington in 1988. Today they have 3 hugely successful locations in our city. Chef David Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse Downtown Cleveland, and is now responsible for overseeing the training and the development of Unit Executive Chefs, menu development, and day-to-day kitchen operations of the Hyde Park Restaurant Group Locations. To support them by buying a gift card, or to check hours of operation, visit http://hydeparkrestaurants.com/.


Gruyere Au Gratin Potatoes

Ingredients

Thin sliced Shallots (No Dice) - 1/2 cup

Heavy Cream - 1 qt Potatoes Sliced 1/8” to 1/4” Thick - 6 lbs

Kosher Salt - 1 tbs White Pepper - 1/4 tsp Gruyere Cheese, Grated - 1/2 lb

Asiago, Grated - 1/2 lb

Instructions

  1. Spray desired pan with food release or butter

  2. Place 1/3 of sliced potatoes into pans, shingling potatoes evenly (nice thick layers)

  3. Sprinkle 1/3 of sliced shallots over the potatoes

  4. Sprinkle 1/3 of salt and pepper

  5. Add evenly 1/3 of the grated cheese mix (1/2 Asiago, 1/2 gruyere)

  6. Repeat steps 2-5, to form 3 layers

  7. Pour heavy cream into pan. (Use finger to make 6-8 holes to help cream make its way into the pan)

  8. Wrap pan with plastic wrap and foil

  9. Bake at 275° in a convection oven for 1 hours and 30 minutes or until tender

  10. Uncover the last 15 minutes


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