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Pimp My: the new video series that turns convenience products into gourmet creations

Name: Tater tot bake recipe: potato and cheese
Yield: 8
Ingredients: 1kg potato gems; 25g unsalted butter; 1 tbs extra virgin olive oil; 1 onion, thinly sliced; 1 leek, thinly sliced; 1 small bunch parsley, stalks finely chopped and leaves reserved for another use; 2 large garlic cloves, chopped; 6 thyme sprigs, leaves picked and chopped; ¼ tsp freshly grated nutmeg; 2 bay leaves; 300ml milk; 300ml pure (thin) cream; Parmesan rind (optional); 50g each grated parmesan & Gruyere; Pinch of smoked paprika

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https://healthimprovements.info/recipes/tater-tot-bake-recipe-potato-cheese/jfm7m2pr — Pimp my: Potato gem gratin

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by delicious. team

delicious. team

Sep 02, 2019

Welcome to the first episode of Pimp My, our new monthly video series featuring Wazza (aka Warren) Mendes. The rules are simple: Wazza needs to take an existing convenience product and make it better. So for his first challenge we've taken the ubiquitous potato gem and left him to his own devices. Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel from 12pm, here: youtube.com/deliciousaustralia

1kg potato gems
25g unsalted butter
1 tbs extra virgin olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 small bunch parsley, stalks finely chopped and leaves reserved for another use
2 large garlic cloves, chopped
6 thyme sprigs, leaves picked and chopped
¼ tsp freshly grated nutmeg
2 bay leaves
300ml milk
300ml pure (thin) cream
Parmesan rind (optional)
50g each grated parmesan & Gruyere
Pinch of smoked paprika

Method

1.

Preheat oven to 200°C.
2.

Place potato gems in a single layer on a baking tray and cook for 15 minutes until golden. Remove from the oven and set aside.
3.

Meanwhile, place a deep 27cm ovenproof frypan over medium-low heat. Heat the butter and oil, then add the onion, leek and parsley stalks. Season with salt and freshly ground black pepper, and cook for 10 minutes or until very soft. Add the garlic and thyme and cook for a further 1 minute or until fragrant. Add the nutmeg, bay leaves, milk, cream and parmesan rind (if using). Reduce to a simmer then cook for 10 minutes for the flavours to infuse and until liquid reduces slightly. Remove the parmesan rind and bay leaves and discard. Stir in the grated parmesan and remove from heat.
4.

Stand the potato gems upright in the gratin mixture. Scatter over Gruyere cheese and sprinkle with paprika. Cover lightly with foil (making a tent shape so it doesn’t touch the cheese) and bake for 20 minutes, then remove the foil and bake for a further 15 minutes or until very golden. Season with freshly ground black pepper to serve.