Yukon Gold Potatoes
Ingredients:
5 lbs. Yukon Gold Potatoes
8 oz. Parmesan Cheese, Shredded
8 oz. Gruyere Cheese, Shredded
1½ tsp. Olive Oil
4 Tbsp. Shallots (approximately 4), minced
2 Tbsp. Fresh Garlic(approximately 4-5 large cloves), minced
3 cups Heavy Cream
1 Tbsp. Kosher Salt
To Taste Freshly Ground Black Pepper
Directions:
Preheat oven to 300°F. Peel and slice potatoes to about 1/16 inch thick. (Use a mandoline or food slicer to slice potatoes uniformly. Do not rinse or hold potatoes in water because the starch will be washed away). Set aside.
Mix shredded cheeses together and reserve 1/3 cup to top the potato stack. Set aside.
Heat a heavy-bottomed stock pot over medium heat. Add olive oil to pan and coat the bottom. Add chopped shallots and cook for 5 minutes, stirring continuously. Add garlic and continue to sauté until garlic starts to brown. Add the cream and potatoes to the pot. Add the salt & pepper.
Stir to coat the potatoes and reduce the cream until it starts to thicken, about 10-15 minutes. Add cheese to the pot and continue cooking over medium heat until cheese melts. Adjust the salt & pepper to taste.
Place a piece of parchment paper on the bottom of a 13”x9” pan. Spray with non-stick pan spray. Add potato mix to the pan, making sure that the potatoes lay flat and that there are no gaps.
Spread the reserved cheese over the top in an even layer. Cover the baking pan with plastic wrap first and then foil.
Bake in preheated oven for 2 hours. Check the potatoes by inserting a toothpick into the center. If it goes in without any give, it is done. If there is still give, cover and return to the oven, checking every 10-15 minutes.
5 lbs. Yukon Gold Potatoes
8 oz. Parmesan Cheese, Shredded
8 oz. Gruyere Cheese, Shredded
1½ tsp. Olive Oil
4 Tbsp. Shallots (approximately 4), minced
2 Tbsp. Fresh Garlic(approximately 4-5 large cloves), minced
3 cups Heavy Cream
1 Tbsp. Kosher Salt
To Taste Freshly Ground Black Pepper
Directions:
Preheat oven to 300°F. Peel and slice potatoes to about 1/16 inch thick. (Use a mandoline or food slicer to slice potatoes uniformly. Do not rinse or hold potatoes in water because the starch will be washed away). Set aside.
Mix shredded cheeses together and reserve 1/3 cup to top the potato stack. Set aside.
Heat a heavy-bottomed stock pot over medium heat. Add olive oil to pan and coat the bottom. Add chopped shallots and cook for 5 minutes, stirring continuously. Add garlic and continue to sauté until garlic starts to brown. Add the cream and potatoes to the pot. Add the salt & pepper.
Stir to coat the potatoes and reduce the cream until it starts to thicken, about 10-15 minutes. Add cheese to the pot and continue cooking over medium heat until cheese melts. Adjust the salt & pepper to taste.
Place a piece of parchment paper on the bottom of a 13”x9” pan. Spray with non-stick pan spray. Add potato mix to the pan, making sure that the potatoes lay flat and that there are no gaps.
Spread the reserved cheese over the top in an even layer. Cover the baking pan with plastic wrap first and then foil.
Bake in preheated oven for 2 hours. Check the potatoes by inserting a toothpick into the center. If it goes in without any give, it is done. If there is still give, cover and return to the oven, checking every 10-15 minutes.