Wednesday, February 26, 2014

Disneyland Resort Recipe: Yukon Potato Stack
 

With Gruyére and Parmesan Cheeses
Serves 10-12
 
2 1/2 lbs. Yukon Gold Potatoes

1 1/4 cup Parmesan Cheese, Shredded

1 1/4 cup Gruyere Cheese, Shredded

2 Tbsp. Olive Oil

2 Tbsp. Shallots, minced

1 Tbsp. Fresh Garlic, minced
 1 1/2 cups  cups Heavy Cream
Salt & Ground Black Pepper to taste
Preparation:
· Preheat oven to 350°F.
· Spread a 13 X 9X 2 or 11 X 7 X 2 inch pan.
· Peel and slice potatoes to about 1/16 inch thick. (Use a mandolin or food slicer to slice potatoes uniformly.  Do not rinse or hold potatoes in water because the starch will be washed away). Set aside.
· Mix shredded cheeses together and reserve 1/3 cup to top the potato stack.  Set aside.
· Heat olive oil in 4 qrt. saucepan over medium heat. 
· Add chopped shallots and cook for 5 minutes, stirring continuously.
· Add garlic and continue to sauté until garlic starts to brown.
· Add the cream and potatoes to the pot.   Stir to coat the potatoes and reduce the cream until it starts to thicken, about 7 to 10 minutes.
· Add cheese to the pot and continue cooking over medium heat until cheese melts.  Adjust the salt & pepper to taste.
· Add potato mix to the pan, making sure that the potatoes lay flat and that there are no gaps.
· Spread the reserved cheese over the top in an even layer.
· Cover the baking pan with foil.
· Bake in preheated oven for 1 hour 30 minutes utile potatoes are tender and is mostly absorbed .