Chianina Yukon Potato Gratin
Courtesy of Chef David Coleman
2 lb. cleaned and peeled Yukon Gold Potatoes
1 quart cream
2 cloves garlic, crushed
3 T Grana Padano, grated
Salt and pepper to taste
Using a Japanese mandolin, slice peeled Yukon gold potatoes 1/8-inch thick. Add to a pot and cover with the cream; add thyme, garlic, salt and pepper. Bring to a low simmer for 1 hour or until potatoes are tender and give no resistance when pierced with a knife.
Pour potatoes and cream onto a sheet tray in a single layer and cool. Once cooled, layer potato cream mixture into a pre-buttered, oven-safe dish. Check the potato mixture for seasoning and add salt or pepper onto each layer if needed. Half way through filling dish, add a thin layer of Grana Padano cheese. When dish is full add more Grana Padano cheese on top. Place in a preheated oven at 350 degrees for 15 to 20 minutes or until hot throughout and golden brown on top.
Address: 5716 E. Second St., Long Beach.
Dinner only, Tuesday-Sunday.
Bar Menu, $4-$22.
Appetizers, $9-$22. Entrees, $20-$175. Sides, $5-$12.
To read more about Chianina Steakhouse read: Taste the Place: Chianina Steakhouse in Long Beach, California