Hasselback Potato Gratin with Roasted Turkey Sausage and Truffle

Ingredients

Yield:

8 servings

• Ingredients

  • Russet Potatoes (washed and scrubbed) 8 medium potatoes
  • 1/2 cup - Melted Butter
  • 500 ml - Heavy Cream
  • 1/2 cup - Herb Garlic Neufchatel Cheese (or Boursin Cheese)
  • 1/2 cup - Turkey Sausage (roasted and sliced into 1/5 inch thick rounds)
  • 4 tbsp - Sundried Tomatoes Sliced
  • 1 - Shallot (charred)
  • 1 - garlic clove (roasted)
  • 1/4 cup - Olive Oil
  • 1/4 sprig - Rosemary (fresh)
  • 1/4 cup - Parmesan Cheese (grated)
  • 1 tbsp - Dried Cranberries

• Garnish

  • 8 strips - Double Smoked Bacon (baked till crispy)
  • 1 tbsp - Chives (chopped)
  • 1 tbsp - Dried Cranberries
  • 2 tbsp - Hazelnuts (toasted and chopped)
  • 10g - Truffles (fresh - Perigord or Black Burgundy Truffles)
  • 2 tbsp - Truffle Oil
  • zest of 1 Lemon
  • 3g - Micro Greens
  • Sea Salt to taste
  • Ground Pepper to taste

Preparation

Difficulty:

Medium

Time:

25 MinutesPrep

Total Time:

90 MinutesTotal

1. 1. Pre-heat oven to 400 degrees F
   2. To Start Prepare the Roasted Garlic and Charred Shallot before starting on preparing the potatoes.
   3. Cut off the top of the garlic clove, place on a sheet tray cut side up, drizzle with olive oil making sure some oil goes into the pockets holding each individual clove, season with salt and roast in the 400 degree F oven until soft and caramelized for approximately 50 minutes. Once cooled push out each individual clove of roasted garlic and set aside. Can do the day before and kept in the fridge.
   4. Cut the tops and bottoms off each shallot and slice each shallot horizontally in half showing circular rings like the shape of onion rings. Heat a pan on high heat. Place the shallots sliced side down on the dry pan on high heat and char until blackened on one side. Set aside to cool. Once cooled push out blacked circles of shallot rings and set aside.
   5. Wash and scrub each potato leaving the skin on
   6. Place each potato between two wooden chopstick or wooden spoon handles lengthwise and cut 1/8th inch slices until the knife touches the chopsticks/wooden spoon handles leaving a base on the potatoes that are not sliced to hold the potato together after cooking
   7. Brush melted butter on top and between the cuts of each potato and season with salt and pepper
   8. Place the potatoes on a parchment lined baking sheet sliced side up and cook for 30 minutes letting the slices fan out as they cook
   9. Remove from heat and place the potatoes sliced side up into a cast iron pan or pot and or alternatively a casserole dish
   10. Pour cream into the cookware holding the potatoes covering about 1/3-1/2 of the base of the potatoes
   11. Crumble the Herb and Garlic Neufchatel Cheese, sliced turkey sausage, roasted garlic cloves, charred shallot rounds, and sliced sundried tomatoes evenly on top of the potatoes and cream and then sprinkle the chopped fresh rosemary, dried cranberries, and parmesan cheese on top. Season with salt and pepper.
   12. Place the dish back into the 400 degree F oven and cook for an additional 25-30 minutes until the gratin potatoes are golden brown with the cheeses melted and caramelized.
   13. Remove the dish out of the oven and begin to garnish evenly over the surface of the dish with large chopped pieces of crispy double smoked bacon, sliced chives, dried cranberries, toasted and roughly chopped hazelnuts, freshly shaved truffles, micro greens, freshly lemon zest, and finish with salt, pepper, and a generous drizzle of truffle oil.
   14. Serve and have a Happy Thanksgiving!