Just Ducky Idaho® Potatoes | Idaho Potato Commission
Prepare 9x13-in. baking dish with liberal coating of butter. In hot skillet, sauté onions in olive oil until slightly caramelized. Reserve. Cover bottom of prepared baking dish with potato slices,...
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Cooking tools:
- Baking dish
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Aluminum foil
- Paring knife
- Saucepan
- Paper towel
- Plastic wrap
- Refrigerator
- Tongs
- Baking pan
Ingredients
- Butter as needed
- Olive oil as needed
- 1 pound sweet yellow onions, thinly sliced
- 2 pounds Idaho® Yukon Gold potatoes, unpeeled, thinly sliced
- Salt and freshly cracked white pepper to taste
- 1 pound Gruyère cheese, shredded
- Duck Confit (recipe follows)
- 12 ounces chicken stock or chicken broth
- 8 ounces heavy cream
- Duck Confit
- 4 meaty duck-leg quarters
- 1-1/2 teaspoons kosher salt
- 2 cloves garlic, peeled, crushed
- 2 bay leaves, broken into small pieces
- 1-1/2 teaspoons thyme leaves
- 1/2 teaspoon cracked black pepper
- 1-1/2 cups rendered duck fat or lard
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