Scallop Potato Pie

Wednesday, November 23, 2011

This is the first in a whole series on Side Dishes. If you want to serve something more than a simple plate with a generic protein, veg and starch, then coming up with the main component of a dish isn't as hard as creating the sides to go with it. The sides need to add interest to the dish, and should offer different textures, contrasting colors and flavors.  If the main item is heavy and rich, then at least one of the sides should be light so as to help "refresh" the pallet.

This scallop potato pie side dish is an excellent adaptation of your traditional scallop potato dish.  It is given an extra "kick" with Tillamook sharp cheddar and havarti cheeses, adding extra flavor and complexity.  Then it is cut into discs, stacked, and wrapped in brik dough (Feuilles de brick).  The result is this up-scale version of scallop potatoes.

 

Sharp Cheddar-Havarti Scallop Potato Pie
8	Oz	Tillamook Sharp Cheddar Cheese
3	Oz	Havarti Cheese
4	Tbl	Butter cut into ½ Tbsp Portions
3	Oz	Sweet Onion, chopped fine
2	Ea	Bay Leaves
1/2	Tbl	Salt
1	Tsp	White Pepper
1	Tbl	Garlic, Minced
2	Cups	Heavy Cream
2 1/2	Lb	Yukon Potatoes, peeled, sliced 1/8" thick

 

Place parchment paper down into a 4” half hotel pan.  Lay down one even layer of potatoes.  Sprinkle 2 Tbsp. Of onion over entire layer.  Sprinkle handful of cheese mixture over the top.  Squirt a small amount of cream over entire layer.  Repeat.

After 2nd layer distribute ½ of butter onto layer.  Repeat until everything is utilized.  Bake @ 375° for 40 minutes covered with foil.

Chill in the walk-in.  Once cooled and set, cut around edges of pan taking off any burnt edges.  Turn pan over onto cutting board.  Tap bottom of pan until the potatoes fall out.  Using a #80 ring mold, cut scallop potato into rounds (use the leftover pieces for a scallop potato hash for another meal).

Remove one sheet of brick dough from package. Lay one disc in center of brick dough. Top with about 2 Tbl of shredded cheese, then top with another disc. Fold one edge over potatoes, rotate slightly and fold tightly again, repeat until covered.

Repeat.  Brush with egg.  Chill until ready to be cooked.  Keep covered in walk-in. Re-therm in 325° convection oven on low fan for about 18 minutes.