Another great Keller Recipe. I've made this a few times and my kids love it (I think that it's pretty tasty too...) Russet Potatoes, Butter, Cream, Chives.... what could be better? This is a fantastic side dish that goes well with any kind of meat...
What you'll need:
1 cup heavy cream
Sea salt and freshly ground black pepper
3 lbs russet potatoes (try to find the largest potatoes that you can get your hands on)
5 tablespoons butter, 1 tablespoon softened and 4 tablespoons cut into 1/2 inch cubes
2 thyme sprigs
2 garlic cloves crushed, skin left on
Preheat oven to 350 degrees
Pour cream into large bowl and season with salt and pepper. Peel the potatoes. Using a mandoline, cut the potatoes length wise (about a 1/16" thick) and allow to fall into the bowl of cream. Toss the potatoes from time to time to make sure that they are well coated.
Brush a 10x6.5x3-inch pan with half of the softened butter. Line with parchment paper, leaving a 5-inch overhang on the two long sides. (You'll use these to lift the potatoes out of the pan). Brush with remaining softened butter and sprinkle with salt and pepper.
Trim the potatoes so that they'll fit in a single layer and lay them in the direction that works best to fill the pan. Repeat with the second layer and add a few of the cubed butter pieces and sprinkle with salt and pepper. Repeat adding butter and s&p every couple of layers until you have about 16-17 layers of potatoes.
Cover tightly with foil (so that the potatoes steam as they bake) and toss in the oven for about 1 hour 50 minutes until they are completely tender when pierced with the tip of a knife.
Let cool for 15 minutes. Wrap a piece of cardboard that (is cut the same size as your pan) with foil and place on top of the potatoes. Place a couple of heavy cans on top to weigh the potatoes down. Allow to cool to room temperature and then place in the refrigerator for at least 6 hours or up to 2 days.
To server, run a pallet knife around the edge of the pan. Using the parchment paper, lift the potatoes out of the plan and place upside down on a cutting board. Trip the sides and the slice into 12 equal pieces and let sit at room temperature for 30 minutes.
Heat some canola oil in a large frying pan over medium-high heat. Add the potatoes cut-side-down, add the thyme and garlic, and cook basting with the liquid in the pan until browned on the first side, then turn carefully and brown the opposite side. You can fit 3-4 of the pave in a pan. Remove the garlic when it begins to brown. Cook the remaining potatoes.
Arrange the potatoes on a serving platter, browned side up. Top with a small piece of butter and sprinkle with chives and sea salt and freshly ground black pepper and you are done. You'll end up wanting to make more because 2 of these servings is just not enough...
Sorry for the picture quality... I shot all these using my camera on my phone