© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Priscila Satkoff, Chef-owner of Salpión in Chicago
Servings: 8 to 12
We offer a small portion of scalloped potatoes with our grilled quail, but it has so much flavor and richness that even a small serving is satisfying.
4 medium size Idaho® potatoes, peeled
1 cup crumbled queso añejo or any other dry cheese
2 cups heavy cream
½ cup cilantro, chopped
1 pinch salt
Slice potatoes very thin lengthwise (1/16 inch to ⅛ 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.