30 Garlic cloves – (abt 5 oz);
-peeled
4 tb Unsalted butter
1/2 c Half-and-half
2 1/2 lb Russet potatoes; peeled,
-halved
2 tb Chopped chives
Salt; to taste
Freshly-ground black pepper;
-to taste
6 oz Katafi; (shredded filo)
Clarified butter
Add the garlic to a small pan and cover with cold water. Over high heat,
bring to a boil. Remove from the heat and strain. Repeat this two more
times. Drain the garlic and set aside. Add the butter to the pan. Melt the
butter over medium heat, add the garlic, lower the heat and sweat the
garlic for 5 minutes. Add the half-and-half and bring to a simmer. Place
the garlic mixture in a blender and puree until smooth. Meanwhile, cook the
potatoes until tender in lightly salted water. Remove from the heat and
drain the potatoes using a strainer. Put the potatoes through a food mill
or potato ricer and return to the pot. Stir the potato puree over medium
heat until any excess moisture has evaporated and the potatoes are fluffy.
Add the garlic mixture and the chives. Stir until combined and season to
taste. Remove katafi from box and separate shreds loosely on a baking sheet
to form a 4- by 16-inch square. Roll cooled potatoes into a 16-inch log and
then roll up in the katafi. Cut and trim off any excess. Drizzle the log
with clarified butter to lightly but completely coat, patching any thin
spots with excess katafi. Bake in a preheated 350 degree convection oven
for 20 minutes or until golden brown. Remove, pour off any excess butter,
cool and then refrigerate for at least 4 hours or overnight. Slice the log
into thick slices and place upright on a parchment lined or lightly
buttered baking sheet. Bake in a preheated 400 degree convection oven for 8
minutes or until potatoes are warmed through and katafi is crisp. Serve
immediately. This recipe yields 10 side-dish servings.
Yields
10 servings