Blue Crab & Potato Gratin
Blue Crab & Potato Gratin
Directions
- Preheat an oven to 350°F.
- In a large skillet, melt 2 tbsp butter, then add the sliced onion and cook over low heat, stirring frequently, until soft and lightly caramelized. About 30 minutes.
- In a medium saucepan, combine cream, garlic, salt, and pepper, and bring to a low simmer 5 minutes, then set aside.
- Spread the remaining 1 tbsp Butter into a 3-quart (9X13) baking pan. In the buttered pan, place 1/4 of the sliced potatoes, 1/3 of the caramelized onions, 1/3 of the crab, 1/3 of the diced brie, 1/4 of the parmesan, and 1 tsp chopped thyme. Repeat this layering process ending with a final layer of potatoes and top with the remaining parmesan.
- Pour the reserved cream mixture over the potatoes, making sure to cover it evenly.
- Cover Pan with buttered parchment paper, and then a layer of foil. Bake for 30 minutes. Remove Foil and parchment then bake an additional 15- 20 minutes. Or until the sauce is bubbly, the cheese on top is nicely browned, and the potatoes are tender.
- Let rest for 10 minutes to set before serving.
Ingredients
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 ea. Peak Fresh Produce® Onion(s), Yellow, julienne
- 1 1/2 cups Nature's Best Dairy® Cream, Heavy
- 3 ea. Peak Fresh Produce® Garlic, Clove(s), minced
- 2 tsp West Creek® sea salt kosher
- 1/2 tsp Roma® Black Pepper, Ground
- 1 tbsp Nature's Best Dairy® Butter, Unsalted
- 3 lbs. Peak Fresh Produce® Potato(es), Russet, Idaho, peeled and sliced 1/8 in. thick
- 8 oz. Empire’s Treasure® Super Lump Crab
- 4 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 12 oz. Nature's Best Dairy® Cheese, Brie, cut into 1/4 in. cubes
- 1 1/2 cups Ultimo!® parmesan cheese, fancy shredded
Chef Michael Mitchell - Corporate Chef, Performance Foodservice - Cedar Rapids.
