Porcini Marinated New York & Smoked Gouda Potato Gratin


Pair With

Nº 78

Cabernet Sauvignon


2, 8 oz. portions New York

2 Tbsp. dried porcini powder

2 Tbsp. olive oil

3 Russet potatoes (peeled) in cold water

½ cup heavy cream

½ stick butter, unsalted, room temp

3 oz. Smoked gouda (thinly sliced)

1 bunch parsley (chopped)

2 garlic cloves (minced)

⅔ cup olive oil

2 oz. parmesan cheese

salt and pepper



Preheat over to 350F. 

For the New York: season with salt and pepper then combine with next 2 ingredients. Wrap tightly in plastic wrap and set in the fridge to marinate overnight.

For the Potatoes: line a loaf pan with 2 pieces of parchment paper, leaving a portion hanging off all sides. Slice potatoes very thin on a mandolin. Dip Potatoes in cream; lay them in the loaf pan tightly packed, and season with salt and pepper. Every 2 layers add 4-5 bits of butter. Split cheese between 3 layers of the total assembly. Lay the potatoes in the fashion until all potatoes are used and tightly packed. Fold paper over potatoes to cover and then wrap aluminum foil over the top to create a seal. Cook for 1hr 15 minutes at 350F. Once removed, allow to cool slightly with aluminum removed. Then place a piece of cardboard wrapped in aluminum foil on top of the potatoes and place heavy objects on top. Place in the fridge overnight.

For the Pistou: place all ingredients in a food processor and blend until slightly thicken and well incorporated. Season to taste with salt and pepper. If you like it a little thinner, add a touch of water and oil.

To plate: unmold the potatoes and cut into 2-3”cubes. In a large sauté pan on medium high heat, add a touch of oil. Place the potato bricks in and do not turn until golden brown. Caramelize 4 sides, remove and finish with sea salt. Clean and heat the same pan for the beef. For a medium rare steak, cook on each side for 3-4 minutes without moving it. Remove from the pan and let rest for 3 minutes. Slice into 1” medallions and lay in a straight row on the plate. Place potato at the end of the row, and garnish with pistou on the sides of the meat. Finish meat with sea salt if desired.