WATCH the Potato Volcano Video and see exactly how it’s made.
Game on. A common sports expression is, “Go big or go home.” Well, come the holiday season, it’s time to, “Go big AND go home.”
The Potato Volcano is the unique creation of David Chang at Momofuku Milk Bar in New York. It is the perfect treat to share with your friends and family during the holidays because The Potato Volcano can be quite a production. So, having a hungry assembly line can be super handy. If you cut a few corners on this recipe, The Potato Volcano can be a great way to use up leftover Potato Gratin.
Ingredients for The Potato Volcano:
1 Recipe Buttermilk Potato Pave
1 piece thick cut bacon *per Volcano*
1/8 cup shredded Gruyere Cheese *per Volcano*
3 medium brown onions, thinly sliced
1 teaspoon vegetable oil
Gruyere Mornay Sauce
1 tablespoon butter
1 tablespoon flour
1 cup buttermilk
1 cup shredded Gruyere
1/2 teaspoon salt
1 1/2 cups water
2 teaspoons active dry yeast
1 tablespoon vegetable oil
1 teaspoon light brown sugar
2 teaspoons salt
3-4 cups all-purpose flour
Notes: I consulted this website and this article heavily for the production of my Potato Volcanoes. The White Bread Recipe makes enough dough for 10-12, 4 ounce portions of dough. It is basically my Original Pizza Dough Recipe, simplified. Watch the Potato Volcano Video for added instruction and entertainment.
Directions for Caramelized Onions:
1) Peel and slice onions.
2) Heat oiled skillet to medium and fry onions on medium for 5 minutes without moving them.
3) Turn the heat down to medium-low and continue cooking and stirring for another 20 minutes, until onions are caramel in color, softened and fragrant.
NOTE: Makes about 1 1/2 cups caramelized onions.
Directions for the Gruyere Mornay Sauce:
1) Melt butter in a sauce pan over medium-low heat.
2) Whisk in the flour and cook until golden and nutty.
3) Gradually whisk in the buttermilk.
4) Whisking constantly, add shredded Gruyere.
5) Whisk until Gruyere is melted and sauce is smooth.
6) Season to taste with salt.
NOTE: Makes about 1 1/4 cups Mornay Sauce.
Directions for White Bread Dough:
1) Dissolve sugar in warm water, about 130(F) in bowl of electric mixer.
2) Sprinkle yeast on top of water. Wait for yeast to “bloom,” 2-5 minutes.
3) With dough hook attached, begin adding flour one cup at a time to form dough.
4) Add oil and season with salt.
5) Knead into a ball and cover.
6) Allow to rise for 2 hours, until doubled in size.
7) Punch down and allow to rise for two hours more, until doubled to tripled in size.
8) Portion into 4 ounce balls and allow to rise a final time before rolling.
NOTE: Makes about 2 pounds white bread dough.
Directions for Assembling The Potato Volcano:
1) Preheat oven to 350(F).
2) On a floured board, roll out dough into a circle.
3) Top each each dough circle with 1/8 cup of shredded Gruyere.
4) Crumble piece of cooked bacon on top of Gruyere.
5) Top bacon with 2-3 tablespoons caramelized onions.
6) Place a crisp square of Buttermilk Potato Pavé on top.
7) Wrap the entire package up tucking and pinching as you go.
8) Place the Volcanoes on the baking sheet, seam side down.
9) Cut a small “X” on the top to make the volcano hole.
10) Whisk egg and brush egg onto Volcanoes.
11) Top each Volcano with the remaining Gruyere.
12) Bake in a 350(F) oven for 45-55 minutes, until golden brown and bubbling.
13) Pipe Mornay sauce into the Volcanoes through the “X”, allowing some overflow.
14) Share and enjoy.
Watch the Potato Volcano Video for added instruction and entertainment.