Baker’s-Style Idaho® Potatoes with Morels and Sweet Onions
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Credit: Adrian Hoffman, Chef/Culinary Director, Lark Creek Restaurant Group, San Francisco
The National Culinary Review, November/December 2013
3 T. unsalted butter
1 sweet onion (Vidalia, Walla Walla, Maui), peeled, thinly sliced
1 cup fresh morel mushrooms, cleaned, halved
5 sprigs fresh thyme, leaves picked, chopped
2 t. kosher salt
Freshly ground black pepper, to taste
5 small Idaho® potatoes, peeled, sliced in
4 cups chicken stock or meat stock, boiled to reduce by half
1 bay leaf
2 t. fresh chives, snipped in 3/8-inch lengths
Method: Preheat oven to 400°F. Melt butter in large ovenproof saute pan over medium heat. Add onions, morels and thyme; season with salt and pepper. Cook gently until onions are soft, 8-10 minutes. Add potatoes; gently stir to mix. Add enough reduced stock to barely cover potatoes; add bay leaf. Bring to boil; immediately remove from heat. Transfer to oven. Bake until potatoes cooked, liquid reduced to a sauce-like consistency and top layer of potatoes is lightly browned, 40-50 minutes. Sprinkle with chives.
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