Photo: United States Potato Board

From: Chef Danny Wilser, Ella's, San Francisco. Yield: 24 portions.

7 lb., 8 oz. russet potatoes, peeled and cut into ½" dice

¾ cup canola oil

as needed, salt and pepper

3 lb. pasilla peppers, stemmed, seeded and diced

6 lb. butternut squash, grated

8 oz. green onions, thinly sliced

1 lb., 4 oz. lowfat jack or Cheddar cheese, grated

In large pot of boiling water, blanch potatoes for 5 minutes or until barely tender. Drain.

In rondo over high heat, heat oil. Add potatoes and season with salt and pepper. Saute about 10 minutes or until golden brown. Add peppers and cook until just softened. Mix in squash and onions; saute over medium heat 5 minutes more. Divide mixture equally between 2 2-inch-deep hotel pans, spreading mixture evenly. Sprinkle each pan with 10 oz. cheese.

Heat in 350°F oven for 15 minutes or until cheese is melted. Cut each pan into 12 portions.