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Briazz Potato Stackzz

List of Ingredients




To reduce see my hints section

Yield: 24 servings

Ingredients: Measure:
Idaho® Potatoes, washed, peeled 6 lbs.
Leeks, cleaned, thinly sliced 1 - 2 lbs.
Butter 2 oz.
Mustard Sauce 2 1/8 qt.
White Cheddar cheese, shredded 1 1/2 lbs.
Mustard Sauce
Medium white or béchamel sauce 2 qt.
Whole grain mustard 4 oz.
Vegetable base 2 oz.
Salt 1 - 2 Tbsp.



Method:

Pre-heat oven to 350°F. Butter a 2” deep hotel pan (12”x 20”). 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. Meanwhile, sweat leeks in butter until softened, about 7 minutes. Have mustard sauce ready. 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. Cover tightly with foil. Bake for 35 - 45 minutes to an internal temperature of 175°F. Remove cover; bake 15 minutes until golden brown. Hold at 200°F for up to one hour, or chill quickly and slice to heat later.

Nancy Lazara
Vice President for Food,
Briazz Sandwich Café, Seattle



Recipe