John Myers
Mashed Potatoes Au Gratin with Hokkaido and Feta, Served with Parsley Oil
The perfect mashed potatoes au gratin with hokkaido and feta, served with parsley oil recipe with a picture and simple step-by-step instructions.
- 500 g Floury potatoes
- 250 ml Milk
- Some butter
- Salt, nutmeg
- 500 g Hokkaido – about half a pumpkin
- Clarified butter
- Smoked salt, black pepper
- Espelette pepper
- 3 Toes Garlic
- 100 g Feta
- 1 Large sage leaf
- 2 tbsp Pumpkin seeds
- 8 Stalk Leaf parsley
- 4 tbsp Olive oil
- 3 tbsp Water
- Some lemon zest
- Salt, pinch of sugar
- Wash the potatoes thoroughly and cook them until they are done (with the floury ones the skin will burst open nicely), drain, peel immediately and mash together with the previously heated milk. This does not have to be done very precisely, a few more bits can be retained. Season with nutmeg and salt and melt a piece of butter (amount to taste).
- Pour the potato mixture into a buttered casserole dish (use a slightly larger form for this, the mixture should be about 3 cm thick).
- Heat up the oven (200 ° C) and place the tin in it.
- Cut the pumpkin in half and remove the seeds with a spoon. Cut about 500 g into very thin wedges with a vegetable slicer and sauté them briefly in a pan with about 1 tbsp clarified butter and a sip of water (approx. 3-4 min).
- Now distribute the steamed pumpkin on the potato mixture. Sprinkle with a little smoked salt, grind 2-3 rounds with the pepper mill (black pepper) and sprinkle with a little Espelette pepper.
- Crumble the feta over the pumpkin (do not cut it, this will create more crust later), sprinkle a few pumpkin seeds over everything. Chop the sage leaf very finely and distribute it as well (depending on your taste, more sage can be used, but it should not be pushed in front).
- Now put the pan back in the oven and bake until the feta gets a nice golden brown color (takes about 15-20 minutes).
- For the parsley oil, cut the coarse stalks from the parsley, roughly chop the leaves and place them in a tall container. Add olive oil and a little lemon zest, salt and a hint of sugar. Roughly chop with the blender and add some water (the consistency should remain oily!)
- A colorful salad made from autumnal ingredients goes well with it: beetroot and their leaves, endive, chicory, carrots, onions, peppers, radicchio, rocket …
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