Potato gateau by Bruno Barbieri

Tasty and perfect for special occasions, Bruno Barbieri's potato gateau is enriched with cheese and flavored with aromatic herbs.

It is impossible to resist this recipe which is as simple as it is full of flavour. We are talking about the potato gateau with Bruno Barbieri's recipe. Who better than a chef can reveal all the tricks to elevate a preparation that is in itself very simple?

So the cream takes on the flavor of aromatic herbs and berries and the layers are enriched with delicious Fontina cheese. In short: one trick after another will make your potato gateau take a leap in quality.

How to prepare Bruno Barbieri's potato gateau recipe

1. First, put the cream in a saucepan together with the aromatic herbs tied together with string. Then put the black and pink pepper in a small tea infuser and add it to the cream together with a pinch of salt. Heat over medium heat until reduced , then remove all flavourings.
2. Cut the potatoes into 3-4 mm thick slices and set aside. Cut the fontina into small pieces.
3. Butter a baking dish suitable for cooking in the oven and begin to assemble the gateau : a little cream on the bottom, then the potatoes slightly overlapping. Pour more cream, a little fontina, a little parmesan and, if desired, other fresh aromatic herbs (such as thyme). Continue until you run out of ingredients. The last layer should be formed only with potatoes and parmesan.
4. Finally, press lightly with your hands and cover with the cream. Cook at 180°C until the potatoes have absorbed all the cream and compacted. Let it cool before serving.

Bruno Barbieri serves it with a cheese fondue, dried tomato sauce, parsley oil and a sprinkling of nutmeg but we can guarantee you that it is also excellent on its own.

What do you think, does this recipe inspire you? In this case we recommend you also try the pumpkin gateau !

storage

The potato gateau can be kept in the refrigerator for 2-3 days . You can enjoy it at room temperature or slightly warmed up.

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