Another potato recipe from the 2013 Colorado Potato Festival’s Professional Chef Cook-Off.

• Enough to coat pan Oil
• 1/4 cup onion, chopped into 1/8-inch cubes
• 2 large or medium potatoes, chopped into 1/8-inch cubes
• 1 pint (16 oz) stock (chicken, vegetable, beef, fish or personal preference)
• 2 oz heavy cream
• Personal preference Parmesan Cheese
• Personal preference salt and pepper, as well as any other seasonings
• Personal preference any fresh herbs, like chives

Instructions

1. Coat pan with oil

2. Cook onions until translucent

3. Add potatoes

4. Add 1/3 of the stock and boil for 5 minutes, stirring occasionally.

5. Add another 1/3 of the stock and boil for 5 minutes, stirring occasionally.

6. Add the remainder of stock and seasonings boil for 10 minutes, stirring occasionally.

7. Add heavy cream and parmesan. Boil for 5-10 minutes, or until the potatoes are done.

8. Season to taste and add fresh herbs. Boil for 2 minutes.

9. Let stand for 2 minutes.

10. Serve and enjoy!