Idaho Creme Potatoes Nicole


  • 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


  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.
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Yield: Yield: 24 servings

Stephen Bello
South Nassau Communities Hospital
Long Island, NY

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