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This recipe was created by Briazz culinary founder Mary Alhadeff, and is part of the Briazz Sandwich Café, Seattle recipe file.

Briazz Potato Stackzz

6 pounds Idaho® potatoes, washed, peeled

1 to 2 pounds leeks, cleaned, thinly sliced

2 ounces butter

2 1/8 quart Mustard Sauce

1 1/2 pounds White Cheddar cheese, shredded

Mustard Sauce:

2 quarts Medium white or béchamel sauce

4 ounces Whole grain mustard

2 ounces vegetable base

1 to 2 tablespoons salt

1. Pre-heat oven to 350°F.
2. Butter a 2-inch deep hotel pan (12 x 20-inch).
3. Slice potatoes 1/8 to 1/4-inch thick. Place in large pot, cover with cold water, bring to boil and simmer until barely tender, 7 to 10 minutes. Alternately, blanch by steaming until barely tender. Air-cool potatoes spread out on sheet pan, 10 to 15 minutes.
4. Meanwhile, sweat leeks in butter until softened, about 7 minutes.
5. Have mustard sauce ready.
6. To assemble gratin, layer 1/4 of potatoes, 1/4 of sauce, 1/4 of leeks, 1/4 of cheese in hotel pan. Repeat this process to create 4 layers. Cover tightly with foil.
7. Bake for 35 to 45 minutes to an internal temperature of 175°F. Remove cover; bake 15 minutes until golden brown. Hold at 200°F for up to one hour, or chill quickly and slice to heat later.

Makes 24 servings.

Recipe provided courtesy of Idaho Potato Commission.