12 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds Russet potatoes
2 pints heavy whipping cream
1-pound sour cream
Shredded parmesan cheese
Salted butter
Seasonings
Green onion
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Vegetable magic
Freeze-dried chives
Tools you’ll need
9 by 13-inch glass or metal pan
Potato peeler
Preparation of ingredients
Seasonings
Step 1- Chop 1 bunch green onions including the scallions. Press or chop 2 cloves of garlic until minced.
Potatoes
Step 2- Peel 3 large russet potatoes with a potato peeler. Cut each potato in thin slices. Slices should be less than 1/16ths of an inch thickness. Picture demonstration shown below.
Step 3- Add potatoes with 6 cups water and 2 teaspoons vinegar into a large bowl. Move the potato slices around the bowl using your hand. Let soak for 10 minutes. Drain the water from the bowl and fill the bowl again with 6 cups water or until the potatoes are covered with the water. Move the potato slices around the bowl using your hand. Drain the water from the bowl and set aside until the potatoes are ready to be cooked.
Par-boiling the potato slices.
Preheat fire to medium heat.
Step 4- Add 2 1/2 quarts water and 2 or 3 teaspoons salt into a large 8-quart pot and let come to a simmer. Add potato slices and stir. Let simmer for 8 to 10 minutes. Make sure you check every 5 minutes to see if the potatoes are tender. Before draining the water from the pot, make sure you test the potato slices to see if they are tender.
Step 5- Add par-boiled potato slices into a large strainer. Let cool until warm or let cool completely.
Sour cream and onion with chives sauce
Preheat fire to medium heat.
Step 6- Add 5 tablespoons salted butter and chopped green onions into a large 8-quart pot. Stir and let sauté for 3 to 4 minutes stirring occasionally.
Step 7- Add pressed or chopped garlic, 3 cups heavy whipping cream, and 2 cups (1 pound) sour cream. Stir with a whisk until combined.
Step 8- Add 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 or 2 teaspoons chef Paul’s vegetable magic, 2 teaspoons granulated onion, 1 teaspoon granulated garlic, 1 heaping tablespoon freeze-dried chives and 1 or 2 tablespoons shredded parmesan cheese. Stir all ingredients together. Let get hot for 2 to 3 minutes.
Assembling and baking your potato bake
Preheat oven to 375 degrees.
Step 9- Spread 1 tablespoon softened salted butter around the bottom and sides of your 9 by 13-inch baking pan. Carefully align the par-boiled potato slices in the baking pan as evenly as possible. Start with one layer and add the potatoes slices on top of each other.
Step 10- Pour the sour cream and onion with chives sauce directly on top of the potato slices. Shake the baking pan slightly to make everything even.
Step 11- Place into a preheated 375-degree oven on the middle rack for 35 minutes.
Step 12- Once the baking time has ended remove the potato bake from the oven. Let cool for 1 hour before serving. For best results, serve the next day so the flavors can settle and increase overnight. Serve warm and enjoy!
YouTube instructional video
