Bite with Belkys: Truffled potato gratin and creamed spinach

The Chef: Jason Smith
The Restaurant: Steak 954
The Dish: Truffled Potato Gratin and Creamed Spinach

Ingredients for Truffled Potato Gratin:

2 yukon gold potatoes, peeled and sliced 1/8 inch thick
2 qt of heavy whipping cream
kosher salt, to taste
fresh cracked black pepper, to taste
1 Tbs. of white truffle oil
1 cup of Italian fontina cheese, grated
2 Tbs. of parmesan cheese, grated fine
4 black truffles, sliced

Method of Preparation:

-Start by slicing yukon gold potatoes.

-Then, place them in a pot with heavy cream and season with a sprinkle of salt and pepper. At the restaurant, they also like to add a little white truffle oil.

-Once the potatoes are cooked through, transfer them to a cast iron dish.

-Next, top the potatoes with grated fontina cheese and parmesan cheese. Let this broil in the oven for a few minutes or until its a nice golden brown. Chef Jason says you can also bake the potatoes in a 400 degree oven for 15 minutes.

-To plate this dish, garnish with a couple of black truffles over the top.

Ingredients for Creamed Spinach:

12 cups of spinach
2 qt of heavy whipping cream reduced by 1/2
1/8 tsp. of whole nutmeg
kosher salt, to taste
fresh cracked black pepper, to taste

Method of Preparation:

-Begin by squeezing the spinach. You can use either fresh or frozen spinach.

-Place the spinach in a pot and add reduced heavy whipping cream. Season with a little salt, pepper and nutmeg. Cook until the spinach loses its bite and has soaked up the cream. Serve immediately.

Serves: 2

Serving Suggestion: Las Olas cocktail

FOR MORE INFORMATION:

Steak 954 (inside the W Hotel)
401 North Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
954-414-8333
www.steak954.com