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Salpicon Scalloped Potatoes

Salpicon Scalloped Potatoes

Courtesy of Idaho Potato Commission 8 Servings • 15 Min. Prep Time • 1 Hr. Cook Time
Ingredients
4 medium size Idaho® potatoes, peeled
1 c. crumbled queso añejo or any other dry cheese
2 c. heavy cream
1/2 c. cilantro, chopped
1 pinch salt

Directions:

1. Slice potatoes very thin lengthwise (1/16-in. to 1/8-in. thick) and place in a large bowl. Add cheese, cream, cilantro and salt, mixing to coat the potatoes.

2. Spray an 8-in. by 8-in. 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 hr. 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.

*Parmesan, Cotija, or Feta cheese can be substituted for queso añejo.

* Recipe courtesy of Idaho Potato Commission.

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