Norman Van Aken's "Papas Chorreadas" | Idaho Potato Commission

Ingredients

• For the potatoes:
• 1 large Idaho® Russet potato, scrubbed and quartered lengthwise into wedges
• 4 Purple Fingerling Idaho® potatoes, scrubbed and sliced into circles
• 4 Red and Yellow Idaho® potatoes, scrubbed and sliced into circles
• Kosher salt & freshly cracked pepper to taste
• Pure olive oil to drizzle over the potatoes
• For the sauce:
• 1 1/2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 sweet onion, finely chopped
• 1/2 tablespoon thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon white Balsamic vinegar
• 1 cup of heavy cream
• 3 ounces pepper Jack cheese, grated and reserved in a mixing bowl
• 2 tablespoons Cotija cheese, grated (or Parmesan)
• Kosher salt & freshly ground black pepper, to taste