Gooda with Peppercorns
RED POTATOES AU GRATIN WITH ROOMANO PRADERA® & GOODA® WITH PERPPERCORNS

  • 1 lb (1/2 kg) Red and Purple Potatoes, thinly sliced and soaked in cold water until ready to cook
  • 1 small fistful of grated Roomano Pradera® (or other hard grating cheese)

    • REDUCTION CREAM SAUCE:

  • 1 large handful of grated Gooda® with Peppercorns
  • 1 finely minced Onion
  • Coarsely chopped Tarragon
  • 1 cup (8 oz) of Cream
  • 1/2 cup (4 oz) White Wine
  • Dash of olive oil
  • dash of nutmeg (freshly grated if possible)

    • 1. Pre-heat oven to 350° F or 177° C

    2. Thinly slice potatoes, soak the slices in cold water until ready to cook

    REDUCTION CREAM SAUCE:

    3.  Heat a heavy-bottomed skillet to medium, add dash of olive oil, then add minced onions and cook on medium heat until translucent

    4. Add Tarragon to onions, cook 2 more minutes, add wine, raise heat to medium high and cook to reduce the liquid in the pan to half

    5. Lower heat, whisk in cream and cook to reduce the cream by half

    6. Strain the sauce, return it to the same pan, on low heat whisk in the grated Peppercorn cheese until smooth and creamy, add the nutmeg and set aside

    7. Drain potatoes and remove excess water on a towel

    8. Cover bottom of an oven-proof baking dish with a thin layer of sauce, add a thin layer of the sliced potatoes, sprinkle on a little hard grated cheese and continue to layer like this, finishing with a sprinkle of hard grated cheese on top

    9. Bake at 350° F or 177° C for 45 minutes, take out of oven and let stand 10 minutes before serving


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