Salpicon Scalloped Potatoes
4 medium size Idaho potatoes, peeled
1 cup crumbled queso a ejo 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 Salpic n,
Chicago
4 medium size Idaho potatoes, peeled
1 cup crumbled queso a ejo 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 Salpic n,
Chicago
MsgID: 3128354
Shared by: Gladys/PR
In reply to: Recipe: Potato Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Potato Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
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