Idaho® Potato Torte
- 1-1/4 lb. Idaho Potatoes
- Salt and pepper
- 2 tablespoons rosemary, chopped
- 5 oz. Porcini mushrooms sautéed in olive oil (optional)
- 4 oz. butter, melted
- 2 cups veal reduction
- Wash potatoes. Using a mandolin cut the potatoes into thin slices. Season them with salt and pepper and chopped rosemary.
- In a non-stick 8-inch pan layer the potatoes, mushrooms, and butter until you reach the top of the sauté pan. Place over a burner until the butter starts to bubble then place in the oven at 200 degrees and bake for 30 minutes. To serve, carefully overturn the pan onto a plate to remove it. Slice the torte as you would a pie and serve in a pool of the veal reduction.