Vegetarian Potato Pot

Idaho Potato Commission
  • Yield: 10 to 12 servings


Pot Pot:
1medium sweet onion, diced
2-- cloves of garlic, minced
2ounces butter
10ounces butternut squash
1pound Idaho Fingerling potatoes (mixed yellow, red and Peruvian), halved lengthwise
9ounces sweet potato, roughly chopped
3ounces dried mushrooms (porcini, shiitake) soaked in 1 1/2 quart water overnight.
2teaspoons Worcestershire sauce
2cups vegetable stock
1/4teaspoon ground nutmeg
1teaspoon sea salt
1/2pound Gruyere cheese, shredded
-- Spinach farro, as needed
Spinach Farro:
1medium sweet onion, diced
2ounces butter
1pound Farro, soaked in water
1quart vegetable stock
7ounces spinach, chopped
1teaspoon sea salt
1/4teaspoon freshly ground black pepper



  1. Cook onion and garlic in butter until onion browns.
  2. Add squash, fingerling and sweet potatoes, soaked mushrooms with their liquid, Worcestershire sauce, vegetable stock and ground nutmeg to pot. Cover and simmer for about 90 minutes.
  3. Season stew with salt and pepper and serve with Gruyere, accompanied by spinach farro.
  4. To make Spinach Farro:  Cook onion in butter in a pot until brown, then add farro and vegetable stock and simmer for about 50 minutes. Fold in spinach, then drain farro mixture. Add salt and pepper to taste and serve with Pot-Pot.
Rafi Taherian Executive Director Yale University Dining New Haven, Conn.