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The mushroom mixture looks like ground
beef and the cheese mixture looks like ricotta cheese. Serve
with filet mignon, chicken, lamb or your own special creation!
Idaho Potato Lasagna
- 2 large Idaho® potatoes, cleaned and
sliced thinly (left in water)
- 1/2 log of goat cheese (approximately
3 tablespoons)
- 1 cup heavy cream
- 1 garlic clove, roasted and mashed
- 2 cups mushrooms chopped fine, cooked,
dried and cooled
- 1 shallot minced, sautéed and cooled
- 2 heaping tablespoons truffle shavings
- 3 tablespoons white truffle oil
- Salt and white pepper to taste
- Preheat oven to 350°F (175°C).
- Combine in a bowl the mushrooms, truffle
shavings, truffle oil, minced shallots and season to taste.
- In a non-reactive square oven-proof pan,
spread 1 tablespoon butter and a touch of truffle oil to coat.
- In a saucepan, combine goat cheese, garlic
and heavy cream. Melt cheese and keep slightly warm.
- Layer potatoes on bottom of pan. Spoon
goat cheese mixture over all and add truffle mushroom mixture
and layer again with potato. Alternate until all potatoes and
mushroom mixture is used. Top with last of the goat cheese mixture.
- Bake in oven until golden brown on top
(about 30 to 40 minutes).
Makes 4 servings.
Recipe and photograph provided courtesy
of Idaho Potato Commission and METRONOME, New York, NY.
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