Hubert Keller is one of America’s celebrities in the cooking world with several successful restaurants and cookbooks as well as a cooking series, Secrets of a Chef. BLANCO’s Design Council recently enjoyed a tour of Hubert Keller’s Secrets of a Chef studio kitchen along with an elaborate tasting menu at his Las Vegas restaurant, Fleur.
At our dinner, we received a signed copy of Souvenirs: Stories and Recipes from My Life by the star chef (Andrews McMeel Publishing, LLC ).
Keller’s most recent cookbook doubles as a memoir depicting an intimate look into his life through over 100 recipes, photographs and personal stories.
Souvenirs features countless decadent recipes including one for a delicious Potato, Shallot, and Fresh Herb Pot Pie that is sure to be a definite crowd-pleaser. Check out chef Hubert Keller’s recipe below.
Potato, Shallot, and Fresh Herb Pot Pie
Serves 4 to 6
Sea salt and freshly ground black pepper
2 pounds Yukon Gold potatoes, peeled
1 1/2 teaspoons extra-virgin olive oil
3/4 cup very finely chopped shallots
3 large eggs
1 cup heavy cream or half-and-half
1 1/2 cups coarsely grated Gruyère cheese, 3 to 4 ounces
1 1/2 teaspoons finely chopped fresh thyme
2 tablespoons finely chopped fresh, flat-leaf parsley
2 tablespoons finely sliced fresh chives
2 cloves garlic, finely chopped
Unsalted butter for buttering the baking dish
Make sure to watch your potatoes and do not overcook them. You want to slice them after cooking.
Preheat the oven to 375°F. Place the potatoes in a saucepan with cold water to cover. Add a tablespoon of salt and bring to a boil over high heat. Boil the potatoes until just tender; the timing depends on how large the potatoes. Do not overcook. Drain, let cool, and slice into 1/8-inch thick rounds.
Heat the olive oil in a medium skillet over medium heat. Add the shallots, season with salt and pepper, and cook until very soft, about 5 minutes. Add a tablespoon of water if the pan becomes too dry. Remove from the heat and set aside.
In a large bowl, whisk the eggs until well mixed. Stir in the cream, cheese, thyme, parsley, chives, garlic, and shallots. Season well with salt and pepper.
Generously butter a 1-1/2-quart gratin dish or pie pan. Spread half the sliced potatoes evenly over the bottom of the mold. Ladle half the egg mixture over the potatoes, and then layer in the remaining potatoes. Fill the shell with the remaining egg mixture.
Roll out the pastry on a lightly floured work surface into a circle 1/8th inch thick and leaving about a 1-inch larger than the mold all around. Fit the pastry onto the top of the pie. Press the edges onto the edge of the dish and crimp the pastry all around. In a small bowl, whisk together the egg and 1 teaspoon water. Brush the pastry all over with the egg wash and cut a central chimney through the pastry to allow steam to escape. If desired, with the back of a knife, make some decorative lines through the glaze onto the pastry and use leftover pastry scraps to make decorations. Brush these with the glaze.
Bake the potato pie until the pastry is browned, about 40 minutes. Let the pie rest about 10 minutes before serving.