Idaho Creme Potatoes Nicole

Ingredients:

  • 20 U.S. #1 Idaho® Potatoes
  • 3 cups Julienned sun-dried tomatoes
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 2 cups Chiffonade of fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 quarts heavy cream
  • 2 cups grated Romano cheese
  • 2 tablespoons Arrowroot, dissolved in water
  • 2 cups grated mozzarella cheese
  • optional salt
  • optional pepper

Directions:

  1. Peel and thinly slice potatoes. Set aside.
  2. Soak sun-dried tomatoes in hot water and drain. Repeat process.
  3. Saute garlic in olive oil in a large sauce pot. When garlic browns lightly, stir in sun-dried tomatoes, basil, oregano and heavy cream. Bring mixture to a simmer; mix in 1 cup of Romano cheese. Stir in arrowroot to thicken sauce.
  4. Layer 1/3 of sliced potatoes, 1/3 of Mozzarella cheese, 1/3 cup Romano cheese and 1/3 of cream mixture in a lightly greased 2" hotel pan.
  5. Repeat process twice more, finishing with final 1/3 of cream mixture. Season with salt and pepper if desired.
  6. Bake at 325° F in a convection oven for approximately 1 hour, or until potatoes are tender.
Print Recipe

Yield: Yield: 24 servings

Source:
Stephen Bello
South Nassau Communities Hospital
Long Island, NY

Share this Recipe

You Might Also Like

Air Fryer Curly Fries with Bacon Chive Dip

Air Fryer Curly Fries with Bacon Chive Dip

Trio of Mashed Idaho® Potatoes

Trio of Mashed Idaho® Potatoes

Broccoli and Cheese Mashed Idaho® Potatoes

Broccoli and Cheese Mashed Idaho® Potatoes

Ask Spuddy Image