4.9 from 138 votes
Gratinated Escargots in Marble Potato
Gratinated Escargots in Marble Potato features escargots cooked with garlic, shallots, and Pernod, placed inside hollowed marble potatoes topped with a rich garlic and chive butter, then baked until golden and bubbly. The preparation balances tender escargot flavors with creamy, buttery gratin, offering a refined texture from the tender potatoes and crusty browned butter topping. This dish can serve as a distinctive appetizer or a delicate main, best enjoyed right after baking to maintain heat and gratin perfection.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
12
servings
Course:
Main Course
Cuisine:
French
Ingredients
- 12 escargots drained, washed
- 12 marble potatoes cooked al dente
- 10 grams shallot finely diced
- 5 grams garlic finely chopped, clove
- 10 milliliters Pernod alternatively Ricard or Pastis
- 10 milliliters white wine dry
- 20 milliliters olive oil virgin
- black pepper from the mill
- sea salt flakes
Escargot Butter - Yields 2 Cups:
- 240 grams butter soft
- 1 egg yolk
- 15 grams garlic finely chopped, clove
- 6 grams chives finely chopped
- 30 grams shallot finely chopped
Instructions
- Cut the bottom and top part of the potatoes off. With a potato baler scoop out a sizable hole into the one side of the potato. Set aside in a buttered oven proof dish.
- For the butter, whisk the soft butter slightly foamy, add all the ingredients and season to taste
- Saute the chopped garlic and shallots in virgin olive oil, add the snails, season them with salt and pepper and flambe the snails with the Pernod.
- Add the white wine and simmer for just a minute while reducing the the liquid until it just coats the snails. Remove from the pan and place the snail into the prepared new potatoes. Moisten with the liquid remaining in the pan.
- Cover snail with a generous dollop of the butter and bake in the oven, by 220° C/ 430° F until well gratinated and heated through. Serve at once.
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