Salpicon Scalloped Potatoes

Salpicon Scalloped Potatoes

Source:
Priscila Satkoff
Salpic├│n
Chicago, IL

Yield: 8-12 servings

Ingredients:

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.