Posh ’Tatoes
It does not get any easier than this! Just stack ’em and bake ’em. The tried, tested and true comfort of silky Yukon Gold potatoes complemented by a delicate touch of spices delivers a mouthwatering wholesomeness, while the caviar with its savoury burst of luxury makes this a top-shelf apéro! Serve these Posh ’Tatoes with Louis Roederer Collection Champagne Brut or Louis Latour Bourgogne Chardonnay.Ingredients
Serves 12
4 tbsp (60 ml) butter, divided
3 lbs (1.4 kg) medium Yukon Gold or yellow potatoes, peeled
3 tbsp (45 ml) grated Parmesan
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) onion powder
1½ tsp (7.5 ml) garlic powder
1 tsp (5 ml) white pepper
¾ to 1 tsp (4 to 5 ml) salt, to taste
⅓ cup (80 ml) shredded Swiss cheese
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) chopped fresh chives
2 oz (60 g) black caviar (¼ cup/60 ml)
Instructions
- Preheat oven to 375 F (190 C). With 1 tbsp (15 ml) butter, grease wells of a 12-cup muffin pan. Melt remaining 3 tbsp (45 ml) butter and set aside.
- Using a mandoline or a sharp knife, cut potatoes into ⅛-in (0.3 cm) thin slices and place in a large bowl.
- In a small bowl, mix Parmesan, paprika, onion powder, garlic powder, white pepper and salt. Evenly distribute spices and melted butter over sliced potatoes and mix to coat.
- Stack potato slices about 1½-in (4 cm) high (16 to 18 slices) and place 1 stack in each well of muffin pan.
- Bake, uncovered, for 45 minutes. Remove from oven and sprinkle about a heaping 1 tsp (6 to 7 ml) shredded Swiss cheese over each stack. Return to oven and bake for another 10 minutes, until cheese has melted.
- Remove from oven and let rest for about 10 minutes. Transfer to a serving platter.
- In a small bowl, mix crème fraîche and chives and transfer to a piping bag. Cut tip of piping bag and pipe crème fraîche on each potato stack. Top each with 1 tsp (5 ml) caviar and serve.