Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Chicken Schmaltz Potatoes au Gratin
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- Level: Easy
- Total: 2 hr 30 min
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 254
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 11 mg
- Sodium
- 572 mg
This generously sized potato casserole is perfect for a holiday dinner or other special meal. We gave the gratin a delicious twist by using schmaltz, the rendered chicken fat prized in Jewish cooking for its deep, savory flavor. Schmaltz doesn’t just season the potatoes; it also helps them turn beautifully golden and encourages crisp edges while keeping the centers tender. The thinly sliced potatoes cook under foil along with shallots and a garlicky broth, then the dish is uncovered and finished with Parmesan so the top can brown. You can slice the potatoes by hand, but a mandoline makes quick, even work of the job.
- Level: Easy
- Total: 2 hr 30 min
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 254
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 11 mg
- Sodium
- 572 mg
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 450 degrees F. Grease a 9-by-13-inch baking dish with chicken schmaltz and set aside.
- Heat 2 tablespoons of the chicken schmaltz and the garlic cloves in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the garlic is golden, 6 to 7 minutes, adjusting the heat if necessary so it cooks slowly but steadily. Add the broth and bring to a simmer. Simmer until the garlic is very soft, about 12 minutes.
- Mash the garlic into the broth with a fork or potato masher; some chunks are okay. Stir in the mustard, 1 1/2 teaspoons salt and a few grinds of black pepper. Pour the mixture into the prepared baking dish and set aside.
- Stir the remaining 4 tablespoons schmaltz, shallots, thyme, parsley, 1 1/2 teaspoons salt and a few grinds of black pepper together in a large bowl. Toss the potatoes in the schmaltz until evenly combined. Arrange the potatoes over the broth and garlic mixture in the dish in overlapping layers with shallot rings in between. Scrape any remaining schmaltz in the bowl over the potatoes.
- Cover the baking dish tightly with foil and set it on a rimmed baking sheet. Bake until the potatoes are fork-tender, about 45 minutes. Remove the foil, sprinkle the Parmesan evenly over the top and bake uncovered until the Parmesan is lightly browned and the potatoes crisp around the edges, about 30 more minutes.
- Let the casserole cool about 10 minutes before serving. Garnish with more chopped parsley and serve warm.
