Potato Torta Recipe - Cooking Index
Potato Torta Recipe - Cooking Index
| 4 tablespoons | 60ml | Butter |
| 4 tablespoons | 60ml | Flour |
| 1 | Milk | |
| 10 oz | 284g | Stella Gorgonzola cheese |
| Salt - to taste | ||
| 4 tablespoons | 60ml | French green peppercorns in brine - (2 oz) |
| 10 | Idaho potatoes - peeled, and | |
| Placed in cold water |
Melt the butter in a saucepan, add flour, cook 2 minutes, do not color roux. Whisk in the milk. Cook until mixture becomes thick. Add the cheese in and season with salt. Rinse green peppercorns well and add to the sauce.
Butter a 4-inch spring form pan. Slice potatoes about 1/8-inch thick. Alternate layers of potato and sauce. Push down the layers as you go so you will get a nice tight torta. Wrap the whole spring form pan in plastic wrap then aluminum foil, completely covering the top and bottom. Place in a 350 degree oven for about 1 1/2 hours, or until golden and cooked all the way through.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0002) - from - the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.