Salpicon Scalloped Potatoes

4 medium size Idaho® potatoes, peeled
1 cup crumbled queso añejo or any other dry cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 pinch salt

Slice potatoes very thin lengthwise (1/16-inch to 1/8- inch thick) and place in a large bowl.

Add cheese, cream, cilantro and salt, mixing to coat the potatoes.

Spray an 8-inch by 8-inch square pan with non-stick vegetable spray. Layer potatoes along with cheese and cream mixture into the pan, pressing down gently to compress the mixture.

Bake uncovered for 1 hour at 375°F until potatoes are soft when pierced with a knife and lightly golden brown on top.

Cool at room temperature and cut into any desired serving shape.

Yield: 8-12 servings
Source: Priscila Satkoff Chef-owner of Salpicón,
Chicago