Monday, July 30, 2012

A take on Pomme Voison

I am still surprised when I realise that the only way I would eat potatoes would  be in the form of mutton curry when I was younger (which translates to before I went to hostel and had to start consuming whatever the mess dished out) ! I have diverged considerably since then, and certain potato dishes are de rigueur at any gathering I hold. Part of the reason is no doubt necessity, the other reason for conversion was Anne Nichols' book "Potatoes: from gnocchi to mash". The pomme voison featured is a take on the recipe in that book. I have made some changes which may not be considered strictly traditional.

Ingredients for four
1 kg large potatoes
25 gm melted butter
50 gm grated cheese, I used Tilsiter
Grated fresh breadcrumbs; white portion only of 2-3 bread slices 
1 cup chopped spring onion greens
2 and half teaspoon salt
1 teaspoon black pepper, freshly ground
1/2 cup water

Method
Parboil potatoes in their skin with salted water, about 3 minutes in the pressure cooker. While this is being done, grate the cheese. Other cheeses can be used; Parmesan had been suggested in Nichols' recipe. Chop the spring onions. Make the fresh bread crumbs. Mix the cheese, spring onions, 1/2 teaspoon pepper and bread crumbs. Butter a cake mould. Peel and slice the potatoes. I coat the potatoes with half a teaspoon of salt at this stage. Arrange the potatoes in a layer. Sprinkle the cheese spring onion mix and add little bit of the butter. Continue layering the potatoes in a similar manner until used up. Keep some of the breadcrumb mix to to top the potatoes. Bake at 180 degrees centigrade for 15 minutes. Serve warm with freshly ground pepper.