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Rated 4.3 stars by 3 users
6
20 minutes
Crispy-edged Yukon golds folded into a rich, cheesy sauce.
Author:Blackstone Betty
3 lbs Yukon Gold potatoes, thinly sliced (use a mandolin)
3 tbsp avocado oil, divided
Salt and pepper, to taste
Cream Sauce
2 tbsp butter
1 tbsp avocado oil
1 large Vidalia onion, finely chopped
1 tbsp garlic paste
2 tbsp all-purpose flour
2 cups heavy cream
½ cup milk
1 tsp Blackstone All-Purpose Seasoning
1 tsp Blackstone Parmesan Ranch Seasoning
1 cup grated Gruyère cheese
½ cup grated sharp cheddar
½ cup grated Parmesan or Romano
1 tsp fresh thyme leaves
Garnish
Extra Parmesan or Romano cheese
Parsley flakes
Preheat your Blackstone griddle to medium heat and set up a warming zone.
Slice the potatoes thin and evenly using a mandolin. Toss with 2 tablespoons avocado oil, salt, and pepper.
Spread the potatoes in a single layer on the griddle. Cook, flipping occasionally, until slightly softened with light golden edges, about 8–10 minutes. Work in batches if needed.
Transfer the potatoes to the warming rack to hold.
Place a cast iron pan on the griddle. Add butter and the remaining tablespoon of avocado oil.
Add the chopped onion and cook until soft and lightly golden. Stir in the garlic paste and cook for 30 seconds.
Sprinkle in the flour and whisk to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
Slowly whisk in the heavy cream until smooth, then add the milk to loosen the sauce.
Season with Blackstone All-Purpose and Parmesan Ranch seasoning.
Stir in the Gruyère, cheddar, and Parmesan (or Romano) until melted and creamy. Add thyme and let the sauce thicken slightly.
Gradually add the potatoes back into the pan, gently folding to coat them in the sauce.
Spread evenly, cover with a dome or foil, and cook for about 10 minutes to heat through and meld flavors.
Remove from heat, top with extra cheese and parsley, and let rest a few minutes before serving.
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