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Roast Shallot Savoyarde Potatoes

Roast Shallot Savoyarde Potatoes recipe image
This elegant yet comforting dish transforms simple Idaho potatoes into a luxurious centerpiece. The key is the roasted shallot puree, which adds a deep, sweet-onion flavor without any harsh bite. Layered with thin slices of potato and baked in heavy cream, the result is a tender, velvety gratin that holds its shape beautifully. It&# 226;ÂÂs the perfect side for a roast chicken or beef, or a hearty vegetarian main. The aroma of roasting shallots fills the kitchen, promising a meal that is both sophisticated and deeply satisfying. Serve warm for the best texture and flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 380.4
Dietary: Gluten-free, Vegetarian
Description
This elegant yet comforting dish transforms simple Idaho potatoes into a luxurious centerpiece. The key is the roasted shallot puree, which adds a deep, sweet-onion flavor without any harsh bite. Layered with thin slices of potato and baked in heavy cream, the result is a tender, velvety gratin that holds its shape beautifully. It&# 226;ÂÂs the perfect side for a roast chicken or beef, or a hearty vegetarian main. The aroma of roasting shallots fills the kitchen, promising a meal that is both sophisticated and deeply satisfying. Serve warm for the best texture and flavor.
Ingredients
  • 1 1/2 pound Shallots, peeled
  • 2 tablespoon Olive oil
  • 2 cup Heavy cream 4
  • 5 medium Idaho Potatoes, peeled
  • 1 tablespoon Butter
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC).
  2. 2
    Slice the shallots thinly, about 1/8-inch thick.
  3. 3
    Toss the sliced shallots with olive oil, salt, and pepper.
  4. 4
    Spread the shallots in a single layer on a shallow baking pan.
  5. 5
    Bake the shallots for 30 minutes, or until tender and lightly caramelized.
  6. 6
    Transfer the roasted shallots to a food processor and puree until completely smooth.
  7. 7
    With the processor running, slowly pour in the heavy cream and blend until combined. Set aside.
  8. 8
    Increase the oven temperature to 375ðF (190ðC).
  9. 9
    Slice the peeled Idaho potatoes thinly, about 1/8-inch thick.
  10. 10
    Lightly butter a 9x13 inch casserole dish.
  11. 11
    Spread approximately 1/2 cup of the shallot-cream mixture on the bottom of the dish.
  12. 12
    Layer half of the potato slices over the shallot mixture, slightly overlapping them.
  13. 13
    Spread another 1/2 cup of the shallot mixture over the potatoes.
  14. 14
    Add the remaining potato slices in a layer.
  15. 15
    Pour the remaining shallot-cream mixture evenly over the top potatoes.
  16. 16
    Cover the dish tightly with aluminum foil.
  17. 17
    Bake for 1 hour.
  18. 18
    Remove the foil and bake for an additional 30 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
  19. 19
    Remove from the oven and let stand for 20 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 380.4kcal
% Daily Value *
Total Fat 33.9g53%
Saturated Fat 18.3g92%
Cholesterol 88.0mg30%
Sodium 12.2mg1%
Total Carbohydrate 16.2g6%
Dietary Fiber 1.8g8%
Sugars 2.7g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/roast-shallot-savoyarde-potatoes/