The Catalan TableIngredients
Servings:
4
Ingredients
- Kennebec or Monalisa potatoes
- Comté cheese
- thinly sliced bacon or a slice of Iberian ham
- butter
- baking paper
Step-by-step Guide
Clarify the Butter
- Melt the butter in a saucepan using a double boiler Without Stirring. Ensure that the temperature does not exceed 80ºC to prevent it from boiling.
- Using a spoon or spatula, carefully remove the foam that forms on the surface, but still do not stir the butter.
- Carefully decant the clarified oil into another bowl, ensuring that the white deposits at the bottom of the pan do not spill over. This oil is the clarified butter.
- Thoroughly wash the potatoes with their skins on to ensure they are free from dirt and impurities.
- Use a mandoline to slice the potatoes into whole, thin rounds, about 2-3 mm thick.
- Cut pieces of parchment paper, one for each plate you wish to prepare.
- Place the parchment papers on the baking tray and brush them evenly with clarified butter.
- On each paper, arrange a circle of potato slices, slightly overlapping them, as if creating a shingle roof.
- Brush the potato slices with more clarified butter to ensure they are well coated.
- On top of the potatoes, place a slice of Comté cheese, and on top of the cheese, add a thin slice of bacon or Iberian ham.
- Cover with another layer of potato slices, keeping them slightly overlapped as well.
- Brush the potatoes again with clarified butter to ensure even and golden cooking.
Baking
- Preheat the oven to 170ºC and cook the preparations for 20 minutes.
- Reduce the oven temperature to 140ºC and continue cooking for another 20 minutes.
Recommendations & Tricks
- Slice the potatoes with a sharp knife to achieve uniformly thick slices, as this will ensure they cook evenly.
- To achieve a crispy sandwich, use parchment paper on the pan and lightly press the sandwich with a spatula during cooking.
- If using bacon, cook it beforehand and drain it on absorbent paper to remove excess fat before adding it to the sandwich.