Ons Varkentje Met Patatten: Idaho Potato Gratin with Berkshire Pork Confit, Endive Salad, and Chimay Blue Sabayon

Adapted by StarChefs.com
November 2010
Yield: 12 Servings

INGREDIENTS:

Berkshire Pork Confit
Olive oil
1 bunch basil
1 pound pork shoulder
Idaho Potato Gratin
2 pounds Idaho potatoes, peeled and thinly sliced
butter
Salt and freshly ground black pepper
½ teaspoon ground nutmeg
¼ teaspoon curry powder
3 garlic cloves, minced
½ liter heavy cream
500 grams grated Gruyère cheese
To Assemble and Serve
Endive salad
Chimay Blue sabayon

METHOD:

For the Berkshire Pork Confit:
Combine the olive oil and basil and blend them to a pesto consistency. Marinate the pork shoulder in the pesto mix. In a slow cooker, cook the pork shoulder for 5 hours until the meat is spoon tender, pulled pork consistency.

For the Idaho Potato Gratin:
Preheat the oven to 300°F. Butter a large baking dish. Put a layer of potatoe slices on the bottom and top with a layer of pork shoulder. Sprinkle the layer with the salt and pepper, ground nutmeg, curry powder, and minced garlic. Repeat layers of potatoes and pork shoulder until the baking dish is almost full. Pour the heavy cream over the top of the gratin. Fill the remaining space with the Gruyère cheese. Cook the gratin in the oven for 2 hours, then remove from the oven and allow to cool slightly.

To Assemble and Serve:
Plate a slice of the gratin with the endive salad and finish with a dab of Chimay Blue sabayon.