Whether you’re hosting a dinner party or simply enjoy whipping up something easy and delicious for you and your plus one, Chef Ludo’s Potato Pear Gratin recipe has just what you need to satisfy your palette. Ludo is known for his edgy take on cooking and is the mastermind behind so many influential restaurants and dishes (Petit Trois, anyone?).
Chef Ludo partnered with Fisher & Paykel to create an ideal kitchen atmosphere to work in, inspiring him to create his signature side dish. So today, you’re getting first-dibs on one of Chef Ludo’s go-to side dishes (pretty awesome, right). Consider this recipe a must-bake for upcoming holiday gatherings and beyond.
Keep scrolling for Chef Ludo’s Potato Pear Gratin recipe.
Recipe by Ludo Lefebvre © 2015
Preheat the oven at 375 degrees. Peel potatoes. Thinly slice potatoes (about 1/8th inch thick). Reserve in cold water bath. Peel pears and thinly slice (about 1/8 of inch thick). Reserve in cold water bath with a touch of fresh squeezed lemon juice. In large saucepan put heavy cream, garlic, thyme and bring to boil slowly.
Grease inside of a medium casserole dish with butter. Strain the potatoes and pear and place on paper towel to dry. Cover bottom of casserole dish with a layer of potato, then layer with pear and alternate potato and pear layers until you are about a ½ inch from top of dish.
Remove thyme from cream mixture and pour hot cream over potato/pear layers. Cover top with grated parmesan. Cover top of dish with aluminum foil and bake approximately 40 minutes. Remove aluminum foil and allow top to turn golden brown (about 5 minutes). Set aside to cool.
“The main course is going to depend on the audience, but for every meal this is the go-to side dish: potato pear gratin. It takes the heaviness away of the traditional potato gratin by cutting it with the freshness of the pear. It is perfect for everyone because it’s vegetarian, but meat eaters love the heartiness of the dish.” – Chef Ludo
“The holidays are the one time of year that I really let myself indulge. Flavors should be rich and special. I always try to do things I typically don’t do during the rest of the year. I always make my pain d’epices (spice bread). The spices just say holidays to me – (cinnamon, star anise, nutmeg, clove, cumin, orange peel, and lemon peel).” – Chef Ludo
"The oven includes the AeroTech convection system, which circulates air providing even heat distribution, eliminating hot spots, and making multi-shelf cooking ideal. The appliances are very intelligent, while being simple to use and easy to interact with.” – Chef Ludo
“You need a really good casserole dish, preferably stoneware. Heat conduction and retention is the most important factor when baking an au gratin dish.” – Chef Ludo
Will you be making Chef Ludo’s Potato Pear Gratin? Tell us the outcome in the comments below!