for this project i wanted fine dining potatoes and i decided to go with au gratin.

i wanted to deconstruct the au gratin and to do it i decided to make the pomme pave and get the mini scallop like shape from it using a cookie cutter then seared and basted the potatoes in thyme and garlic. i really wanted to hero the potatoes so i made three of them the centerpiece to which the other elements build upon.

to make the sauce i wanted a classic creamy sauce so i opted for mornay as the palette and taste would be similar to the sauce in scalloped potatoes.

i’ve also used some of the dill oil i had made the previous week to add some colour and freshness to the dish and finished the dish with a few pieces of parmesan crisps and finely chopped chives.

taking the flavours with the au gratin and recreating it was very exciting. seeing the potatoes have a really nice caramelisation made me jump for joy. 

 with the playing i really took to heart what you said about keeping it three, i was gonna make it five as odd numbers were more interesting but to keep in line with the fine dining theme i had to restrain myself.

additionally, i really like the way the food played with the negative space on the plate. looking forward to hearing feedback from you chef :))