Source: Recipe and photo courtesy of Idaho Potato Commission
Capitalize on consumers’ love of potatoes by offering a tater dish with a twist. Chef Hoffman elevates spuds with morels and sweet onions—a combination that complements beef, pork or poultry. Adding a luxurious ingredient to a humble vegetable can fetch a higher price tag for the side or upsell an entree.
3 tbsp. unsalted butter
1 sweet onion (Vidalia, Walla Walla or Maui), peeled and thinly sliced
1 cup fresh morel mushrooms, cleaned and halved or dried, reconstituted morels
5 sprigs fresh thyme, leaves picked, chopped
2 tsp. kosher salt
Freshly ground black pepper, to taste
5 small Idaho potatoes, peeled, sliced 1/4-in. thick
4 cups chicken or meat stock, boiled to reduce by half
1 bay leaf
2 tsp. fresh chives, snipped in 3/8-in. lengths
- Preheat oven to 400°F.
- Melt butter in large ovenproof sauté pan over med. heat. Add onions, morels and thyme; season with salt and pepper. Cook gently 8 to 10 minutes or until onions are soft.
- Add potatoes, stir gently to mix. Add enough reduced stock to barely cover potatoes; add bay leaf. Bring to a boil; immediately remove from heat and transfer to oven.
- Bake 40 to 50 minutes until potatoes are cooked, liquid has reduced to sauce-like consistency and top layer of potatoes is lightly browned. To serve, sprinkle with chives.