Potato Cannelloni Stuffed with Ricotta

2 quarts heavy whipping cream
Nutmeg-as needed
2 bay leaves, dried
2 Idaho® Yukon Gold Potatoes, large, cut into translucent slices, blanched 30 to 60 seconds and shocked.
1 cup clarified butter
3 pounds spinach (blanched, shocked, squeezed dry)
1 pound Ricotta salata
Freshly ground black pepper-as needed
1/2 cup chives, thinly cut

Reduce cream with nutmeg and bay leaves and reserve.
Lay out 3 similarly sized potato slices lengthwise with 50 percent overlap. Brush with clarified butter.
On one end, lay out a thin layer of spinach with a layer of ricotta salata on top. Spoon 2 tablespoons cream over cheese, then top with spinach; stuffing should cover no more than 30 percent of potato.
Roll potato sheets as tightly as possible and lay on a silicone baking sheet, seamside down.
Repeat with remaining potato slices, stuffing and rolling until all potatoes are used.
Brush tops of potatoes with clarified butter and sprinkle with pepper. Bake in a 350°F oven until lightly caramelized on outside.
To plate, garnish with chives and serve.

Print Recipe

Yield: 12 servings

Source:
KCMa
Vinoteque on Melrose
Los Angeles, CA