Salpicon Scalloped Potatoes
Courtesy of Idaho Potato Commission
Servings: 8
Prep Time: 15 Min.
Cook Time: 1 Hr.
Prep Time: 15 Min.
Cook Time: 1 Hr.
What you need:
* 4 medium size IdahoŽ potatoes, peeled
* 1 c. crumbled queso aņejo or any other dry cheese
* 2 c. heavy cream
* 1/2 c. cilantro, chopped
* 1 pinch salt
* 1 c. crumbled queso aņejo or any other dry cheese
* 2 c. heavy cream
* 1/2 c. cilantro, chopped
* 1 pinch salt
What to do:
1. Slice potatoes very thin lengthwise (1/16-in. to 1/8-in. thick) and place in a large bowl. Add cheese, cream, cilantro and salt, mixing to coat the potatoes.
2. Spray an 8-in. by 8-in. 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 hr. 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.
*Parmesan, Cotija, or Feta cheese can be substituted for queso aņejo.
* Recipe courtesy of Idaho Potato Commission.
2. Spray an 8-in. by 8-in. 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 hr. 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.
*Parmesan, Cotija, or Feta cheese can be substituted for queso aņejo.
* Recipe courtesy of Idaho Potato Commission.