Top Chef Masters, Season 1, Episode 9, Elimination Challenge Winner

Serves 8

• 1 1/2 quarts heavy cream
• 2 cloves peeled garlic
• Salt and pepper to taste
• 14 medium Yukon gold potatoes, peeled
• 4 sprigs tarragon leaves picked
• 1 cup panko

Preheat oven to 325 degrees F.

In a large sauce pot bring cream, garlic cloves and salt and pepper to taste to a simmer, remove from heat.

On a Japanese mandolin, slice potato about 1/8 of an inch thick.

In a medium/ casserole dish begin to layer the potatoes like a blanket at the bottom, pour a small amount of cream to slightly cover, sprinkle leaves of tarragon and season lightly with salt and pepper.

Repeat process until casserole dish is full, cover with aluminum foil and bake for about 1 1/2 hours or until you can pierce through potato in the center of the casserole.

Remove from oven, preheat broiler, and sprinkle panko on top and broil until crisp and serve