This recipe is from the book Churrasco Grilling The Brazilian Way by Evandro Caregnato. The picture is not the best, but it was yummy.
- 1 (10oz) package of frozen spinach (optional - I did not add this to my dish)
- 3/4 cup (1 1/2 sticks) of butter
- 6 cloves of garlic, minced
- 2 shallots, finely diced
- 2 cups of heavy cream
- 2 cups of grated Parmesan, plus more for garnish (about 1/3 cup)
- 1/3 cup of brandy
- Vegetable oil for frying
- 2 pounds of small Russet potatoes
- Chopped fresh parsley, for garnish (I did not add this)
- Defrost the spinach and squeeze it by hand to rid it of excess moisture and set aside.
- Preheat the oven to 375 degrees.
- Melt the butter in a saucepan over medium heat. Add the garlic and shallots. Cook until soft.
- Then add the cream and reduce the heat to low.
- When the cream begins to lightly simmer, immediately add the Parmesan. Whisk the cream and cheese constantly for about 4 minutes, keeping it at a low simmer.
- Next add the brandy and stir until blended. Remove from the heat and cover to keep the sauce warm. The cheese sauce can be made up to 3 days in advance and refrigerated until ready to use.
- Heat 3 inches of oil in a fryer or large pot to 350 degrees.
- Using a mandoline, cut the potatoes into about 1/4 inch slices. Discard the ends.
- Deep fry the potatoes in the hot oil until fully cooked and lightly colored. They do not need to be crispy.
- Transfer the potatoes to a paper towel to drain. Sprinkle with salt.
- Then transfer the spinach and about three-quarters of the cream sauce to a mixing bowl. Fold together gently.
- Fold in the fried potatoes while they are still hot.
- Transfer the potatoes to a round skillet (about 4 inches deep) or a small roasting pan. Using your hands arrange the potato slices evenly for nicer presentation.
- Pour the remaining sauce over the potatoes, and then sprinkle the Parmesan on top.
- Bake for about 10 minutes, or until the cheese melts and turns golden in color.
- Remove from the oven and garnish with parsley. Serve immediately.