CookEat Recipe
Potatoes Laure
Thin potato slices fried gently, then layered with Parmesan and baked until golden and tender.
Method
Steps
Step 1
Finely slice the six peeled medium potatoes. Wash and drain the slices, then dry them thoroughly with a clean cloth before frying.
Step 2
Heat refined sunflower oil in a temperature-controlled deep fryer to 300°F, following its fill limits. Lower the potatoes carefully in small uncrowded batches and fry for about five minutes, gently separating and turning the slices. Check before that time; they should be pliable, partly cooked and only lightly coloured, rather than dark crisp chips. Lift out and drain on a clean food-purpose cloth.
Step 3
Heat a conventional oven to 180 Celsius. Lightly butter a shallow ovenproof baking dish and arrange a first even layer of the potatoes. Season this layer with the two saltspoons of salt and one saltspoon of ground white pepper. Sprinkle one teaspoon of grated Parmesan over it and add a few little bits of butter.
Step 4
Arrange another layer of potatoes and sprinkle with one teaspoon of grated Parmesan. Repeat the potato layers and one-teaspoon cheese additions until all the potatoes are used, without adding another full charge of salt or pepper.
Step 5
Bake for about thirty minutes, checking before the end and continuing as needed until a thin knife passes easily through the potatoes at the centre and lower layers, and the top is golden without burning. Protect the top if it colours before the middle is tender. Remove and serve hot in the dish.
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