Bone Marrow Duchess Potatoes with Braised Beef Cheeks | Idaho Potato Commission

Name: Bone Marrow Duchess Potatoes with Braised Beef Cheeks | Idaho Potato Commission
Ingredients: 24 (3-inch) split marrow bones; 5 pounds Idaho® Russet potatoes, peeled and diced; ¼ cup parsley; 6 each egg yolks; As needed salt and pepper; ¼ cup melted butter; ¼ cup breadcrumbs, for dusting; 3 Tablespoons olive oil; 4 pounds beef cheeks, cleaned, small dice; 1 ½ pounds small dice mirepoix; 3 ounces garlic, minced; 1 pint red wine; 2 quarts beef stock; ¼ cup chopped thyme; 3 each bay leaves; 2 Tablespoons kosher salt

idahopotato.com

- For the Duchess Potatoes: Preheat the oven to 350 degrees F. - Place the bones, cut side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 20 to 25...

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