Not Your Mama’s Potato Tot Casserole | Idaho Potato Commission
Casserole Directions: - Preheat oven broiler to medium-high. Heat braised beef in a large sauté pan with thickened braising liquid, pearl onions and mushrooms. - Once hot, add heavy cream and fold...
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Cooking tools:
- Oven
- Saute pan
- Metal dish
- Dutch oven
- Saucepan
- Whisk
- Fine-mesh sieve
- Fork
- Baking sheet
- Potato ricer
- Mixing bowl
- Plastic wrap
- Parchment paper
- Skillet
- Deep-fry thermometer
- Paper towel
- Plate
- Tongs
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Peeler
Ingredients
- Braised Beef (see below)
- reserved braising liquid
- 2 cups pearl onions, cooked
- 2 cups cremini mushrooms, cooked, quartered
- 2 tablespoons heavy cream
- 2 tablespoons black truffle paste
- Potato Tots (see below)
- 1 cup Gruyère cheese, grated
- 2 tablespoons fresh chives, chopped
- 5 pounds beef short rib, trimmed, cut into 1-inch pieces
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 yellow onion, peeled, quartered
- 1 carrot, peeled, quartered
- 1 stalk celery, quartered
- 24 ounces stout
- 6 cups beef stock
- 1 sprig thyme
- 2 bay leaves
- 2 tablespoons cornstarch, mixed with cold water to form a paste
- 12 large Idaho® russet potatoes
- 5 tablespoons vegetable oil, plus 2 cups for frying
- 4 tablespoons kosher salt
- 1 tablespoon black pepper
- 4 tablespoons extra-virgin olive oil
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