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Salpicon Scalloped Potatoes

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Recipe courtesy of Priscila Satkoff, Chef/Owner, Salpicón, Chicago, IL

Yield: 8-12 servings

Ingredients

• 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

Directions

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. 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.