When we serve friends this chocolate potato cake, we often get a puzzled look as they try to wrap their brain around how this dowdy vegetable and the elitist, gourmet chocolate come together in a cake. A kind of culinary tale of the prince and the pauper. Any dubious hesitation when first tasting it is transformed by the delight of a divinely moist crumb, the soothing richness of deep, dark chocolate and the spirited buzz of the Bailey’s Irish Cream filling. Perfect for St. Patrick’s holiday, this cake is a salute to the Irish and their long, historic affair with the humble potato….
Also known as Potatoes (Pommes) Anna, the original potato gratin is a classic French dish. Said to be created by Chef Adolfe Duglere in the 19th century and named after grande cocotte Anna Deslions, the dish became so revered that a specialty copper pan like this was designed specifically for ensuring a professional outcome when making it. Traditionally, it is prepared with clarified butter and seasonings (how could it not be delicious?) and then baked until the center is soft and buttery and the exterior, deliciously crispy. With its quick and easy, no-nonsense prep and enticing presentation, it is a quintessential holiday party dish, capable of holding its own amidst any holiday spread. Wanting to switch it up a bit for a slightly creamier texture, I swapped out the butter for heavy cream and added a few herbs. I was delighted that the fat in the cream helped form a slightly crispy crust with a creamy center….