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
Spray desired pan with food release or butter
Place 1/3 of sliced potatoes into pans, shingling potatoes evenly (nice thick layers)
Sprinkle 1/3 of sliced shallots over the potatoes
Sprinkle 1/3 of salt and pepper
Add evenly 1/3 of the grated cheese mix (1/2 Asiago, 1/2 gruyere)
Repeat steps 2-5, to form 3 layers
Pour heavy cream into pan. (Use finger to make 6-8 holes to help cream make its way into the pan)
Wrap pan with plastic wrap and foil
Bake at 275° in a convection oven for 1 hours and 30 minutes or until tender
Uncover the last 15 minutes
What temperature for a regular oven and how long?