We’re celebrating the holidays of spring with recipes from L’atelier des chefs cookery school and the perfect wine pairings.
It’s St Patrick’s day this weekend, and no roast is complete without the perfect potato side. Layers of potato cooked in the oven with cream, garlic and herbs until golden brown, this indulgent potato side is ideal with beef, lamb or any other roast meat.Enjoy with a healthy glass of Claret, the Château Chantalouette 2007 Pomerol.
- Desiree potatoes : 600 g
- Double cream : 30 cl
- Semi-skimmed milk : 30 cl
- Rosemary sprig : 1 whole
- Fresh thyme : 3 sprigs
- Garlic cloves : 2 whole
- Fine salt : 12 pinches
- Freshly ground black pepper : 3 turns
- Preheat the oven to 200’C.
- Peel and finely chop the garlic.
- In a saucepan bring the cream, milk, herbs and the garlic to the boil. Remove from the heat and allow the flavours to infuse.
- Peel the potatoes and use a mandolin to cut them into 2mm thick slices.
- Pass the milk and cream through a sieve into another large pan and add the sliced potatoes and the salt and pepper.
- Place on a medium heat and bring slowly to the boil, stirring all of the time so as the potatoes do not catch.
- When the mixture has boiled, check the seasoning and add more garlic if necessary. Transfer to a deep baking tray, layering the potatoes with a generous amount of cream.
- Bake in the oven for 45 minutes until the potatoes are cooked and golden brown on top.
Desiree potatoes are best for this dish. Add some grated gruyere cheese before baking for extra flavour.
Château Chantalouette 2007 Pomerol. This recipe and wine combo should beat off the last of this cold weather snap. A bright and inviting claret, with a nose of ripe black fruit and subtle hints of earth and forest floor. The mouth-feel is round and supple, yet enduring and possessing a pleasing complexity. Weekends. What roasts and claret were made for.