Briazz Potato Stackzz

Ingredients:

  • 6 pounds Idaho® potatoes, washed, peeled
  • 1 - 2 pounds leeks, cleaned, thinly sliced
  • 2 ounces butter
  • 2 1/8 quarts mustard sauce
  • 1 1/2 pounds white Cheddar cheese, shredded

Mustard Sauce

  • 2 quarts medium white or béchamel sauce
  • 4 ounces whole grain mustard
  • 2 ounces vegetable base
  • 1 - 2 tablespoons salt

Directions:

  1. Pre-heat oven to 350°F.
  2. Butter a 2" deep hotel pan (12"x 20").
  3. Slice potatoes 1/8" - 1/4" thick. Place in large pot, cover with cold water, bring to boil and simmer until barely tender, 7 - 10 minutes. Alternately, blanch by steaming until barely tender. Air-cool potatoes spread out on sheet pan, 10 - 15 minutes.
  4. Meanwhile, sweat leeks in butter until softened, about 7 minutes.
  5. Have mustard sauce ready.
  6. To assemble gratin, layer 1/4 of potatoes, 1/4 of sauce, 1/4 of leeks, 1/4 of cheese in hotel pan. Repeat this process to create 4 layers.
  7. Cover tightly with foil. Bake for 35 - 45 minutes to an internal temperature of 175°F.
  8. Remove cover; bake 15 minutes until golden brown.
  9. Hold at 200°F for up to one hour, or chill quickly and slice to heat later.
Print Recipe

Yield: 24 servings

Source:
Nancy Lazara
Briazz Sandwich Café
Seattle

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