Thrice-Baked Cheesy Potatoes

This recipe was inspired by the combination of Chef Thomas Keller’s TAK Room’s twice-baked potato and Village Tavern’s Brunch Cheesy Potatoes with a twist—using diced yellow potatoes instead of shredded hash brown potatoes.

Ingredients:

  • 10 pounds yellow Idaho® potatoes
  • kosher salt, as needed
  • canola oil, as needed
  • ¼ cup unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • 2 cups sour cream
  • 1¼ cups heavy cream
  • 3 cups shredded cheddar cheese
  • ½ cup onion, ⅛˝ diced
  • 1 cup unsalted butter, softened
  • ¾ teaspoon cayenne pepper
  • 2 cups corn flakes, crushed

Directions:

  1. Prepare and heat a steamer.
  2. Separate the 7-ounce weight average potatoes from the smaller potatoes. Set aside. (You should get 10-12 of the 7-ounce potatoes in a 10-pound bag.)
  3. Take 2½-3 pounds of the smaller potatoes and steam them for 25-30 minutes. The potatoes should still be firm. Dice.
  4. Cool, store, label, rotate and refrigerate overnight.
  5. Heat the oven to 350°F.
  6. In a large mixing bowl, toss the larger potatoes (7-ounce weight average) in canola oil and kosher salt.
  7. Bake for 1 hour. Cool down for 20 minutes and cut each potato in half lengthwise. Scoop out the center of each half potato, leaving ¼˝ flesh around the edges.
  8. Brush the bottom and sides of a 9˝x13˝ pan with the melted butter and dust evenly with the flour.
  9. Dice the cooled steamed potatoes into ¼˝ cubes (skin on).
  10. In a large mixing bowl, combine the diced potatoes with the sour cream, heavy cream, cheese, onions, and ½ cup of the softened butter. Season with cayenne pepper and 2 teaspoons kosher salt. Fold all ingredients together with gloved hands and mix evenly.
  11. Pat the mixture evenly into the prepared pan.
  12. Melt the remaining ½ cup butter and combine it with the crushed corn flakes. Top the pan with half of the buttered corn flakes, distributing it evenly. Reserve the other half.
  13. Cover with plastic wrap and foil and bake for 60 minutes. Cool down and refrigerate or proceed to the service procedure next.
  14. Spray food release spray on a sheet pan. Arrange the baked potato halves on the pan, spaced evenly. Scoop 2-3 ounces volume of the cheesy baked potatoes on each potato half, piling it high.
  15. Top each with additional buttered corn flakes. You can cover and refrigerate until service at this point.
  16. Bake for 15-20 minutes, or until the potatoes reach an internal temperature of 165°F. Serve immediately.

Notes:

From the Chef:  Here are two optional ways to spice up this delicious brunch side dish:

Option 1: Before topping with the cheesy potatoes, fill in the potato halves with 2 ounces of Aidell’s All-Natural Smoked Apple Chicken Sausage, sliced in 2½˝ pieces, roasted in a 350°F oven for 15-20 minutes and sliced in half. Then bake for 15-20 minutes, or until the potatoes reach an internal temperature of 165°F. Serve immediately.

Option 2: After topping with the cheesy potatoes and buttered corn flakes, fill in the potato halves with 2 ounces of Aidell’s All-Natural Smoked Apple Chicken Sausage, sliced in 2½˝ pieces, roasted in a 350°F oven for 15-20 minutes and sliced ¼˝ to ½˝ thick. Then bake for 15-20 minutes, or until the potatoes reach an internal temperature of 165°F. Serve immediately.

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Yield: 20-24 Servings

Source:
Executive Chef Mary Grace Viado
Village Tavern
Birmingham, AL

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