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Roquefort Scalloped IdahoŽ Potatoes
Courtesy of Idaho Potato Commission
Servings: n/a
Prep Time: 15 Min. Cook Time: 75 Min. Chill Time: 15 Min. What you need:
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+ 1-1/2 c. heavy whipping cream
+ 1-q1/2 c. canned chicken broth + 2/3 c. minced shallots + 2 tsp. minced garlic + 3/4 tsp. salt + 10-11 oz. Roquefort or good blue cheese + 4 lbs. IdahoŽ Russet Potatoes, peeled, thinly sliced What to do:
1. Mix first 5 ingredients in large pot. Bring to simmer over medium-high heat.
2. Add half of the cheese; whisk until smooth. Chill remaining cheese. 3. Mix the sliced potatoes thoroughly with the cream mixture. Spread evenly in a prepared cooking dish. Cover with foil. Bake 15 min. 4. Uncover and continue baking until potatoes are very tender and liquid bubbles thickly, about 50 min. Dot potatoes with remaining cheese. Bake until the cheese softens, about 5 min. Let cool 15 min. before serving. * Recipe courtesy of David Woodward, Executive Chef, Hilton New Orleans Riverside . |
