Potato gratin with sweet avocado cream and fried eggs
4 servings
45 minutes
Recipe by chef Vladimir Chistyakov, chef of Buro TSUM. Gratin is the highest form of potato existenc
1
Prepare potato gratin (it can be made in advance and then reheated in a pan or oven). Mix cream with milk. Add garlic, butter, nutmeg, thyme and reduce to half the volume.
- Cream: 250 ml
- Milk: 250 ml
- Garlic: 1 clove
- Butter: 25 g
- Nutmeg: 1 g
- Thyme: 10 g
2
Peel the potatoes, slice them very thinly (or grate them on a special slicer). Add to the hot creamy sauce (carefully, so as not to break the thin circles). Cook for 15-20 minutes until semi-cooked or al dente; it's important that the slices do not fall apart.
- Potato: 300 g
3
Use a slotted spoon to remove the potatoes, allowing excess moisture to drain. Place the potatoes in a baking dish lined with parchment paper, press down to eliminate air between layers, cover with foil, and put in a preheated oven at 180 degrees for 30-40 minutes. The potatoes should be cooked through and soft.
- Potato: 300 g
4
Take out the potatoes, remove the foil, sprinkle the potatoes with grated cheese and return to the oven for another 5-10 minutes until the cheese forms a nice crust.
- Hard cheese: 300 g
5
Place the potatoes under a press and let them cool completely. Before serving, slice the gratin crosswise into 3-4 cm thick pieces and reheat.
6
Peel, chop, and mash the avocado. Add lime juice, salt, sweet chili sauce, and olive oil. Mix thoroughly.
- Avocado flesh: 100 g
- Lime juice: 5 ml
- Salt: to taste
- Sweet chili sauce: 10 ml
- Olive oil: 10 ml
7
Serve potato gratin with any type of fried eggs and sweet avocado cream.