Potato “Risotto”

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 1 pound Yukon Gold potatoes
  • 2 cups heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup finely diced bacon
  • 1 medium onion, finely chopped
  • coarse salt and freshly ground white pepper


Cut the potatoes with a sharp chef’s knife or vegetable cutter into even, -inch-thick slices. Stack the slices and cut them into -inch-thick strips; then cut crosswise into -inch cubes. As you cut the potatoes, immerse them in a bowl with the heavy cream. When all the potatoes are cubed, cover the bowl and set aside at room temperature for at least 2 hours, or refrigerate overnight.

Melt the butter in a large saucepan over medium heat. Add the bacon and onion and cook until soft and translucent, about 5 minutes. Strain the potatoes through a fine-mesh sieve, reserving the cream. Put the drained potatoes in the saucepan with the onion and pour in enough cream to just cover and separate the potatoes. Heat the cream until it bubbles around the edges, then reduce the heat to very low.

Slowly simmer the potatoes in the cream, stirring frequently, until they yield to the bite but still keep their shape, about 10 minutes. Season with salt and white pepper to taste. Serve immediately or set aside at room temperature for up to 2 hours and reheat before serving, either over low heat on top of the stove or in a microwave.