At a Glance
- Potato Type: Yellow
- Prep Method: Baked
- Cuisine: Mediterranean
Recipe By: Chef Mark Sullivan, Spruce
Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.
150 grams guanciale, or pancetta, finely ground with 1/8-inch die
500 grams yellow onion, diced
20 grams garlic, grated
18 grams salt
1 bunch thyme bruised and tied with twine
250 grams sherry wine
750 grams veal stock, or chicken stock
1500 grams Yukon gold potatoes, cut into rounds (instructions follow)
2 teaspoons thyme, picked and minced
1 bunch chives, finely minced
1. Heat a convection oven to 275 F.
2. In a large pot over medium heat, render guanciale for 5 minutes. Add yellow onions, grated garlic, salt, and thyme. Continue cooking until tender, about 30 minutes.
3. Add the sherry wine and allow to reduce to a glaze. Add the stock and simmer for 15 minutes, set aside.
4. Cut the potatoes into 1-inch rounds. Punch the slices using a 1 ½-inch round cutter to remove the skins. 1500 grams of potato should yield about 20 pieces. Place the potatoes in a lightly greased 2-inch deep full-size hotel pan. Spoon the onion stock over the potatoes, allowing the onions to lie on top of the potatoes, and allowing the stock to cover ¾ of the potato.
5. Cook the potatoes for 90 minutes, or until tender, glazing them every 15 minutes with the stock and onions. The finished potatoes should be deeply caramelized.
6. Prior to serving, garnish the potatoes with minced chives and thyme.
(Recipe from Chef Mark Sullivan, Spruce)