The escarole melts into the onions and adds a nice mildly bitter foil to the sweetness of the onions and the yellow fleshed potatoes. You could use cream in lieu of the stock for richer gratin. To make an all-in-one dish, add ham or bacon.
INGREDIENTS:
6-7 medium Yellow Finn, Yukon Gold, or any other yellow fleshed sweet tasting waxy spud, sliced 1/8th inch thin on a Ben-Riner or other mandolin into water, rinsed until no longer starchy, and drained
1 bunch escarole, chopped into 2-inch bits, washed and drained
2 medium-small yellow or white onions, chopped into medium dice
2 large cloves garlic, peeled and grated on a ginger grater or very finely minced
1-1½ cups coarsely grated Gruyère cheese
½ teaspoon fresh marjoram or thyme, coarsely chopped
Salt and pepper to taste
¼ cup white wine
½ teaspoon sugar or as needed
5 cups of vegetable or chicken stock (You may not need all of this, or you may need more), at a light simmer
Olive oil as needed
1-2 tablespoons butter, shaved off a frozen cube of butter + a little more as needed
METHOD:
Heat oven to 400°F. Heat a large skillet over medium heat.
When skillet is hot, film liberally with oil. Once oil is hot, add onions and toss to coat. Season with salt and pepper and cook carefully to wilt and caramelize the onions without burning or heavy browning.
While onions start to wilt, use the butter stick to grease the inside of a 9×11 inch/2 quart baking dish. Use fingers to ensure the corners get greased.
Once the onions start to wilt, remove some and scatter them on the bottom of the baking dish, spreading evenly. Cook until the onions are cooked through and starting to sweeten up. Make a well in the center of the onions and add a few drops of oil. Add the garlic and cook just until fragrant. Stir into the onions, scatter with half the herbs. Make a well again, and add the sugar. Cook until it starts to caramelize, then add the wine. Stir with a wooden spoon to loosen, then add the escarole. It is fine if it is still a little wet. Season with salt and pepper, and use tongs to turn the escarole into the onion mixture. Cook until the wine evaporates and the caramel coats the vegetables, and the escarole is mostly tender. Remove from heat and set aside.
Lay potato slices into the gratin dish overlapping by 75% for the first couple layers. Sprinkle enough cheese to cover evenly. After that, just place them in so they are relatively flat, seasoning a little as you go and scattering with some cheese, until you use just under half the potatoes.
Lay in the escarole mixture, spreading it evenly. Scatter with herbs, saving just enough for the top, and season with salt and pepper. Add half the remaining cheese, then start to layer potatoes in, overlapping by 75%, going back and forth in opposite directions, seasoning a little as you go and scattering with a little cheese. When you have enough potatoes for one more perfect layer, add the rest of the cheese and spread evenly. Season with salt and pepper and scatter the rest of the herbs evenly. Layer on the last layer of spuds taking time to make it look good.
Make sure the stock is hot. Pour in enough stock to come 2/3rds the way up the potatoes. Use a spatula to push down on the potatoes so they all get some moisture. Drizzle the top with some olive oil and scatter the butter shavings over the gratin. Place in the center of the hot oven and bake, uncovered, for 20-30 minutes. Most, or all, of the liquid should be absorbed and the top of the gratin should be golden, and a thin sharp knife should easily pierce the gratin without any real resistance.
When the gratin is done, remove from the oven and allow 5-10 minutes to cool so no one gets hurt trying to eat it. Serve.
Chef’s Notes: Add 2-3 cups slice or diced ham, or a ½ pound cooked bacon.
Serves: 4
Source: Chef Andrew Cohen
If you enjoyed this article, please consider sharing it!
