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Thank you, Joel Robuchon

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Thank you, Joel Robuchon

by Jenise » Sat Nov 18, 2017 6:26 pm

I've posted on this recipe before so pardon me if you've been around this forum a long time and know the Joel Robuchon recipe which I've expressed love for before, but I made one again last night. This time though, a huge one in an oval baking dish. Cooking for a crowd with a French Country theme, I scaled the recipe up, way up, and used a large oval baking dish, one and a half pounds of bacon, almost 5 pounds of potatoes and 2 cups of swiss cheese.

But there's no way to scale it up exactly--just have enough ingredients at the ready. Vessel shape matters, so does the thickness of your bacon. I bought two pkgs of supposedly thin bacon, same Oscar Meyer brand too, but one pkg was somehow cut just a little thicker and got less good coverage than the other. Btw, I never thought the six ounces of bacon in the original recipe enough for even the base recipe, it never came close to lining the gratin as shown in the book's photo (not a shock, such is the 'lie' of food photography). Something to consider if using more bacon like I did, with more bacon bringing in fat you don't need as much cheese (or salt). That is, for this gratin I used about 24 ounces of bacon--400% of the original!, but not even 200% of the cheese.

Look how great it turned out!

BaconPotatoGratin.jpg
Joel Robuchon's Bacon and Potato Gratin
BaconPotatoGratin.jpg (71.74 KiB) Viewed 2186 times


Here's my old post on the original recipe, done to the original size (serves four):

As main course gratins go, I've never had better. And could it be simpler? Just four ingredients. Here's my original post on the recipe.

1 tblsp clarified butter (didn't use any, as I used a lot more bacon)
6 oz thinly sliced bacon, trimmed of excess fat (I used 12 ounces of center cut)
2.5 lbs baking potatoes (I used five medium russets)
1 1/4 c grated Gruyere cheese (I used Emmenthaler)
Black pepper to taste

Preheat the oven to 425 F.

Drizzle the olive oil or butter in the bottom of a baking dish. I used an 8 inch round, two quart gratin dish.

Arrange the bacon in the baking dish so that the pieces will line the inside edge and extend outward away from the dish. Arrange one third of the potato slices in the bottom, then sprinkle with a third of the cheese and a grind of black pepper. Repeat two more times, then fold the overhanging bacon back onto the potatoes. Plan it so that the bacon covers all but a 2" venting hole in the center. Bury any extra or lean trim pieces underneath the folds of bacon or fill any gaps--no need to waste it, and it all turns crisp.

Bake uncovered until the potatoes offer no resistance when pierced with a knife, about 50 minutes. Remove from the oven and pour off the accumulated bacon grease, then allow to rest about 15 minutes. The potato cake can be unmolded to serve or cut into pie wedges and served straight from the dish.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jeff Grossman

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Re: Thank you, Joel Robuchon

by Jeff Grossman » Sun Nov 19, 2017 2:04 am

That is a thing of beauty!
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Re: Thank you, Joel Robuchon

by Jo Ann Henderson » Sun Nov 19, 2017 3:10 pm

Wow! I’ve never seen this recipe before. Will try it in the new year.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Re: Thank you, Joel Robuchon

by Jenise » Sun Nov 19, 2017 8:13 pm

Jo Ann, it's really to die for. I just love the flavor, and too it satisfies my inner desire to build things. Fun to construct.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Thank you, Joel Robuchon

by Jo Ann Henderson » Sun Nov 19, 2017 10:34 pm

How thinly do you slice the potatoes?
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Re: Thank you, Joel Robuchon

by Jenise » Mon Nov 20, 2017 4:37 pm

Jo Ann Henderson wrote:How thinly do you slice the potatoes?


I use a Benrinner mandolin to make fast work of that part. I like the potatoes about 1/8th inch thick.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Thank you, Joel Robuchon

by Bill Buitenhuys » Mon Nov 20, 2017 5:59 pm

Wow. I haven't made this recipe in years but it was sure a hit.
Didn't realize it was a Joel Robuchon thing.
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Re: Thank you, Joel Robuchon

by Jenise » Mon Nov 20, 2017 7:54 pm

Not a healthy dish, Bill, but a divine treat for rare occasions. Maybe it's time again.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Bill Spohn

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Re: Thank you, Joel Robuchon

by Bill Spohn » Mon Nov 20, 2017 9:47 pm

Image
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Re: Thank you, Joel Robuchon

by Bill Buitenhuys » Fri Dec 01, 2017 5:13 pm

Jenise wrote:Not a healthy dish, Bill, but a divine treat for rare occasions. Maybe it's time again.
I think it's going to make a holiday appearance!
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Re: Thank you, Joel Robuchon

by Jenise » Fri Dec 01, 2017 7:47 pm

A friend just did small individual ones that she topped with a fried egg. Great idea for those who love breakfast.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Thank you, Joel Robuchon

by Bill Spohn » Fri Dec 01, 2017 7:53 pm

I am available as a guinea pig, Jenise..... :mrgreen:
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Re: Thank you, Joel Robuchon

by Jenise » Fri Dec 01, 2017 8:24 pm

Ha! While I get the breakfast idea, personally? A big wedge plated with a garlicky romaine salad for a casual bistro style dinner with a good Rhone red--THAT'S the way to go.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Thank you, Joel Robuchon

by Bill Spohn » Fri Dec 01, 2017 8:42 pm

I'll supply the Rhone and the salad whenever you have the time!
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Re: Thank you, Joel Robuchon

by Jenise » Fri Dec 01, 2017 8:53 pm

Okay, which Rhone? Bribe me.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Thank you, Joel Robuchon

by Bill Spohn » Fri Dec 01, 2017 9:00 pm

Jenise wrote:Okay, which Rhone? Bribe me.


Oh probably a mature CNduP, but I also have a couple of Giggies ready to rock (well, actually about 6 cases ready to rock) and some 05/06 Sang de Caillou Vacqueyras that was drinking very well indeed the last time the Coopmeister and I broached one.
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Re: Thank you, Joel Robuchon

by Jenise » Fri Dec 01, 2017 9:24 pm

Any 98 Donjons left?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Thank you, Joel Robuchon

by Bill Spohn » Fri Dec 01, 2017 9:27 pm

I'm down to 21 bottles of 98 Donjon. Could probably open one...
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Re: Thank you, Joel Robuchon

by Jenise » Fri Dec 01, 2017 9:31 pm

DEAL.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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