Lone Madrone - Paso Robles


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Yukon Gold-Shiitake Gratin
Paired with our 2013 Cabernet Sauvignon

January's Wine of the Month

 

For the Gratin:

2 ½ # Yukon Gold Potatoes Peeled

4oz Shiitake Mushrooms Stem Removed

2 ½ cups Heavy Cream          

6 Whole Garlic Cloves Peeled

6 Sprigs Fresh Thyme

Sea Salt

Fresh Black Pepper    

 

                                                 


METHOD

Preheat oven to 375 degrees. Bring cream garlic and thyme to a simmer in a medium saucepan reduce by ¼. Cover and let steep for 20 minutes. Spray or butter a 9-inch gratin pan. Fine julienne the mushrooms. Use a Japanese mandolin to slice the potatoes 1/8th inch thick. Layer half the sliced potatoes in the gratin pan season with salt and pepper then cover with shiitake mushrooms. Place the remaining half of potatoes neatly over the mushrooms, season and strain the cream over the dish. Let stand for ten minutes so the cream can saturate the potatoes. Cover with foil and bake for 40 minutes. Uncover and finish for ten minutes or until golden brown. Serve with your favorite steak.


COPYWRITE 2019 ©  

Chef Jeffery Scott

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www.chefjefferyscott.com