Basics & Beyond: The Mighty Tuber

Basics & Beyond: The Mighty Tuber

Mynor Rivera
Executive Chef

University of Chicago
Chicago, IL

“We make the Scalloped Potatoes with Stilton in advance, so we add a little extra butter and milk just before serving, so it doesn't get dried out. The scalloped potatoes are served about four times a month for lunch and dinner.

“We also make twice-baked potatoes, and the kids love t

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