Thrice-Baked Cheesy Potatoes | Idaho Potato Commission
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...
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Cooking tools:
- Steamer basket
- Kitchen scale
- Instant-read thermometer
- Baking pan
- Baking sheet
- Pastry brush
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Plastic wrap
- Aluminum foil
- Food-safe gloves
Ingredients
- 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
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