Baker's-Style Idaho® Potatoes with Morels and Sweet Onions


  • 3 tablespoons unsalted butter
  • 1 sweet onion, such as Vidalia, Walla Walla or Maui, peeled and thinly sliced
  • 1 cup fresh morel mushrooms, cleaned and halved (if fresh morels are not available, substitute dried; reconstitute in water)
  • 5 sprigs fresh thyme, leaves picked, chopped
  • 2 teaspoons kosher salt
  • Freshly ground black pepper, to taste
  • 5 small Idaho® potatoes, peeled, sliced into 1/4-inch disks
  • 4 cups chicken stock or meat stock, boiled to reduce by half
  • 1 bay leaf
  • 2 teaspoons fresh chives, snipped in 3/8-inch lengths


  1. Preheat oven to 400ºF.
  2. Melt butter in large ovenproof sauté pan over medium heat. Add onions, morels and thyme; season with salt and pepper. (If using commercial stock, add salt carefully.) Cook gently until onions are soft, 8 to 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 and transfer to oven.
  3. Bake until potatoes are cooked, the liquid has reduced to a sauce-like consistency and top layer of potatoes is lightly browned, 40 to 50 minutes.
  4. Sprinkle with chives.
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Yield: 4 servings


Formerly Lark Creek Restaurant Group
San Francisco, CA

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