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Potatoes, Rice, Pasta, etc.Potato Recipes pg 1 >  Baker's Style with Morels & Onions


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bakers style potatoes

Yield: 4 servings


• 3 tablespoons unsalted butter
• 1 sweet onion, such as Vidalia, Walla Walla or Maui, peeled and thinly sliced
• 1 cup fresh morel mushrooms, cleaned and halved (if fresh morels are not available, substitute dried; reconstitute in water)
• 5 sprigs fresh thyme, leaves picked, chopped
• 2 teaspoons kosher salt
• Freshly ground black pepper, to taste
• 5 small Idaho® potatoes, peeled, sliced into 1/4-inch disks
• 4 cups chicken stock or meat stock, boiled to reduce by half
• 1 bay leaf
• 2 teaspoons fresh chives, snipped in 3/8-inch lengths


1. Preheat oven to 400ºF.

2. Melt butter in large ovenproof sauté pan over medium heat. Add onions, morels and thyme; season with salt and pepper. (If using commercial stock, add salt carefully.) Cook gently until onions are soft, 8 to 10 minutes. Add potatoes; gently stir to mix. Add enough reduced stock to barely cover potatoes; add bay leaf. Bring to boil; immediately remove from heat and transfer to oven.

3. Bake until potatoes are cooked, the liquid has reduced to a sauce-like consistency and top layer of potatoes is lightly browned, 40 to 50 minutes.

4. Sprinkle with chives.

Adrian Hoffman, Group Chef, Lark Creek Restaurant Group, San Francisco
Idaho Potato Commission:


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