Idaho® Potato Napoleon

Idaho® Potato Napoleon

Karl Matz
The Cheesecake Factory
Calabasas Hills, CA

Yield: 4 servings



  1. Slice potatoes on mandolin to 1/4-inch-thick disks. Select 60 disks of at least 1 1/2 inches in diameter; reserve remaining pieces for other use. Par-cook disks for 2 minutes in boiling water; drain well. Arrange in a single layer on baking sheet to air-dry and cool, about 5 minutes. (Do not shock in cold water.)
  2. Prepare Herbed Goat Cheese:
  3. Mix all ingredients together in bowl with wooden spoon; reserve.
  4. To assemble each of 12 Napoleons, place a potato slice on a work surface; top with a teaspoon of Herbed Goat Cheese. Continue layering: a potato slice, a teaspoon of cheese, a potato slice, a teaspoon of cheese, a potato slice, a teaspoon of cheese and finish with a potato slice. Gently press and compact so Napoleon measures about 2 1/2 inches in height and cheese is neatly contained. Repeat to make a total of 12 Napoleons. Transfer to clean sheet pan; refrigerate 20 to 30 minutes, or up to 1 day.
  5. Prepare Heirloom Tomato Confit: Place tomatoes, olive oil, garlic, thyme sprig, 1/4 teaspoon salt and sugar in shallow baking dish. Bake 1 hour in preheated 250°F oven. Remove tomatoes from oil, reserving oil. Cool tomatoes; discard garlic and thyme.
  6. In a stainless mixing bowl, whisk together 1/4 cup of rice vinegar and oil reserved from tomatoes. Add cooled tomatoes, basil, parsley, shallots, pepper, remaining 1/4 teaspoon salt and chopped thyme; mix well. Reserve at room temperature, covered, up to 1 hour.
  7. Remove Napoleons from refrigerator. Carefully dip each in flour, shaking off excess. Dip in egg wash then gently roll in panko crumbs, pressing crumbs between the layers.
  8. In deep, medium-gauge saucepan, heat oil to 300ºF. Working in batches of four, carefully place Napoleons in oil; cook until golden, about 5 minutes. Transfer with slotted spoon to paper towel; reserve warm.
  9. Divide Heirloom Tomato Confit among four plates. Carefully cut each Napoleon in half; place 6 pieces per plate on top of confit, arranging cut-side-up in desired plate presentation. Sprinkle each piece with salt, pepper and 1/2 teaspoon Parmesan. Scatter 1 teaspoon basil over tomatoes on each plate.