After training at The Culinary Institute of America, Jim Sands joined The Pavilion in Phillipsburg, New Jersey, as executive chef. In 1980, he moved to the West Coast to head all foodservice operations on the Queen Mary in Long Beach. As corporate executive chef with the University Restaurant Group, he launched five trend-setting restaurants in the Los Angeles area, including the celebrated 555 East Restaurant in Long Beach. Chef Sands is currently executive chef at Sutton Place Gourmet, operating five gourmet food stores in Washington, D.C. area.
By Chef Jim Sands
To Make: Peel potatoes: slice into thin round slices. Reserve. Heat 2 Tbsp. olive oil in cast iron skillet; add garlic and sauté 1 minute. Add basil and stock and cook until reduced to form a syrupy glaze. Remove from heat, add turkey and season with half the salt and pepper. Reserve mixture in skillet. In 10-inch, non-stick skillet, eat remaining 4 tbsp. olive oil over medium heat; add leeks and sauté until limp, about 2 minutes. Add reserved potato slices and press down into the pan to from a cake. Season with remaining salt and pepper. Continue cooking undistributed over medium to low heat several minutes, or until well browned on bottom.
To Serve: Sprinkle with Fontina cheese evenly over turkey mixture in skillet. Flip the potato cake over and place on top of cheese and turkey. Bake gratin in skillet in 350 degrees F oven 10 minutes or until heated through and cheese is melted. Cut into wedges and serve with crisp green salad and slice tomatoes.
Yield: 6 servings or wedges of gratin.
Provided by the Wisconsin Milk Marketing Board
This page originally published as a FoodDay article in 1997.
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