We love getting recipe requests from guests. It gives us a chance to shine a light on our culinary team’s work and it gets people cooking!
Our latest request comes from Scott in Texas who visited us for dinner in The Cache at Ginger and Baker, our second floor Colorado Steakhouse that features Colorado steaks and chops, fine wine and good whiskey:
My wife and I were in town for 2 days this weekend from Houston, TX, and of course ate dinner with y’all both days! By far our favorite restaurant, but sad that it’s so far from home. I was telling her about a side that came with my steak at The Cache a year and a half ago when I first visited, a sort of rectangular fried potato stack… by far one of my favorite things I’ve ever eaten. Is there a recipe for this? I noticed the recipe section of the website and was hoping this could make it to the list!
PS: Everything was perfect both meals. My wife got the chicken pot pie on Saturday and has not stopped talking about it! Thank you so much for having this recipe available, it’ll be a nice surprise to make for her back home.
Scott
Potato Mille-Feuille
Currently, we serve the multi-layered potato mille-feuille (mille-feuille is French for “thousand leaves”) with seared scallops, but it’s also delicious with a grilled steak or perfectly decadent on its own. So, without further ado, here is the recipe from Chef Chris Perrine:
- 6-8 Yukon Gold Potatoes
- 2 cups clarified unsalted butter
- coarse kosher salt
Preheat oven to 325°F. Spray an 8×8-inch baking pan with cooking spray and line with parchment paper.
Peel potatoes and use a mandolin to cut into 1/8” thick slices.
Toss each slice in clarified butter, shake off excess and layer in prepared pan, sprinkling salt between each layer. Layer until stack is about 2 inches high
Cover with parchment paper and bake for 1 hour and 20 minutes or until a paring knife will easily go through potatoes.
Remove from oven, let cool slightly, then place another 8×8-inch baking pan on top of potatoes. Place several heavy cans in the top pan to weigh down the potatoes and let cool overnight in the fridge.
Gently warm the pan on the stove top to loosen potatoes and flip the stack out of the pan.
Cut into approximately 10 (1 ½ x 4-inch) rectangles.
To finish, heat a heavy bottomed pan over medium low heat. Add 2 Tbsp. butter and fry each stack, flipping to crisp all sides. Add more butter to the pan if necessary. Makes 10 mille-feuille.
