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This extraordinary recipe for creamy scalloped
potatos was created by Priscila Satkoff, Chef-owner of Salpicón
Chicago.
Salpicón 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
(190°C) 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.
Makes 8 to 12 servings.
Recipe provided courtesy of Idaho Potato
Commission.
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