PERFECT POTATOES
Elevate simple vegetables
“Honestly, I've never met anyone who doesn't like poutine; if one day I do, I'll try to keep my distance,” jokes chef-owner J-C Poirier, chef-owner of St. Lawrence. He plans to serve this hybrid of gratin Savoyard and Québécois poutine during his “cabane à sucre” dinners in January and February, but you can enjoy it at home right now. Note that you will need four individual gratin dishes measuring three by six inches (eight by 15 cm).
■1 1/4 cups (300 ml) heavy cream (35% milk fat)
■3 sprigs thyme
■1 sprig rosemary
■1 bay leaf
■1 clove of garlic, peeled and grated
■2 tsp (8 g) kosher salt Pinch freshly ground black pepper
■1 1/2 lbs (720 g) Yukon Gold potatoes, washed and unpeeled 3 tbsp (40 g) unsalted butter, diced into small chunks
1 cup (250 ml) Poutine Sauce (Chef recommends St-hubert poutine sauce in a can)
1 1/2 cups (250 ml) cheese curds
1. Preheat oven to 350ºf.
2. In a small saucepot over medium heat, stir the cream, thyme, rosemary, bay leaf, garlic, salt and pepper together and bring to a simmer. Remove the infused cream from the heat immediately and let cool.
3. Meanwhile, slice the potatoes thinly with a mandoline to a thickness of 1/16 inch (2 mm).
4. Divide the potatoes between four 3-by-6-inch (8-x-15-cm) gratin dishes and layer then attractively. You should have about 1/3 lb (180 g) of potatoes per dish, or the equivalent of about one medium potato.
5. Strain the infused cream through a tamis or sieve, then pour 1/3 cup (75 ml) into each gratin dish over the potatoes. Distribute the small pieces of butter atop the potatoes and cream, about 1½ tsp (8 g) per dish. Place the gratin dishes on a baking tray, cover with a piece of aluminum foil and bake for 45 minutes.
6. Remove from oven and let cool for 10 minutes. During that time, set oven to broil and heat up poutine sauce in a saucepot.
7. Divide the cheese curds between the gratin dishes, arranging them on top of the potatoes, then broil for about two minutes. Pour 4 Tbsp (60 ml) of poutine gravy over each dish and serve the remainder in a gravy boat — more is definitely better in this case.
Makes 4 servings.