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.
- 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
- Prepare and heat a steamer.
- 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.)
- Take 2½-3 pounds of the smaller potatoes and steam them for 25-30 minutes. The potatoes should still be firm. Dice.
- Cool, store, label, rotate and refrigerate overnight.
- Heat the oven to 350°F.
- In a large mixing bowl, toss the larger potatoes (7-ounce weight average) in canola oil and kosher salt.
- 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.
- Brush the bottom and sides of a 9˝x13˝ pan with the melted butter and dust evenly with the flour.
- Dice the cooled steamed potatoes into ¼˝ cubes (skin on).
- 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.
- Pat the mixture evenly into the prepared pan.
- 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.
- Cover with plastic wrap and foil and bake for 60 minutes. Cool down and refrigerate or proceed to the service procedure next.
- 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.
- Top each with additional buttered corn flakes. You can cover and refrigerate until service at this point.
- Bake for 15-20 minutes, or until the potatoes reach an internal temperature of 165°F. Serve immediately.
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.