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Recipe 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

1. 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.
2. 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.
3. 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.

Makes 8 to 12 servings.

Approximate nutritional analysis per serving: 167 cal, 4 g fat, 0 mg cholesterol, 232 mg sodium, 3 g protein, 31 g carbohydrates
(does not include optional ingredients)

Recipe provided courtesy of Idaho Potato Commission.