Episode 003 - D.J. Demers & Scalloped Potatoes

PHOTO BY CHRIS DEPAUL

PHOTO BY CHRIS DEPAUL

Comedian D.J. Demers eats scalloped potatoes and talks about Conan O’Brien, chorizo, and being hearing impaired. @DJDemers

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Recipe for Scalloped Potatoes

Serves: 4 to 6
Total Time: 80-120 minutes
 
3 cups heavy cream
3 medium cloves garlic, minced
1 small onion, minced
2 tablespoons fresh thyme leaves, roughly chopped
¼ cup fresh parsley, chopped (plus more for garnish)
4 ounces goat cheese or cheddar cheese
4 ounces finely grated Parmigiano-reggiano (plus more for garnish)
1 cup chorizo (ham, prosciutto, other pork products would work well too), chopped
5 large or 6 medium russet potatoes (white baking potatoes), cut to 1/8th inch thick slices, preferably with a mandolin
3 tablespoons unsalted butter
Salt and pepper

Preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, onions, thyme, parsley, chorizo, and cheese to a large bowl. Season generously with salt and pepper. Add potato slices to the bowl, ensuring that each individual slice of potato gets coated with the cream.
Organize the coated potatoes and stack them vertically, packing them tightly and neatly along a round casserole dish (rectangular casserole dishes will work great too, but a round dish will make the finished product look even better). Pour the remaining cream and cheese mixture over top of the stacked potatoes until it comes up at least half way up the sides of the casserole dish. Depending on the size of your casserole dish, you may have liquid left over.
 
Cover your casserole dish with aluminum foil and transfer to the oven. After 30 minutes, remove aluminum foil and continue to bake until potatoes become very tender and the top of the gratin begins to brown – this will take an additional 30-60 minutes depending on the intensity of your oven.
 
Remove from oven, let cool for 5 minutes, and serve with an extra garnish of grated Parmagiano Reggiano cheese and freshly chopped parsley. 

Recipes by Mike Christie

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About Back of the House

Back of the House is a comedy and food podcast in Toronto. Host Mike Christie invites comics and entertainers over for a meal that has special significance in the guest's life and they discuss food, comedy, urbanism, and whatever's irking them in the moment. Remember, this is water and some are lakes.