Salpicón Scalloped Potatoes
This extraordinary recipe for creamy scalloped potatos was created by Priscila Satkoff, Chef-owner of Salpicón Chicago.
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
- 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 and photograph provided courtesy of Idaho Potato Commission.