Potato Torte Recipes

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Potato torte recipes are types of potato casseroles recipes however will impress your family and guests. These potato recipes are not difficult yet they offer an artistic presentation.

Potato Torte Recipes

Potato and Onion Torte

Ingredients:

  • 1 ½ pounds white potatoes, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 cups grated hard cheese like asiago, pecorino, gorgonzola or cheese of your choice
  • ½ cup grated parmesan cheese
  • 1 cup scalded milk
  • olive oil, salt, pepper, nutmeg

Directions:

  1. Preheat oven to 325 degrees F.
  2. Place sliced potatoes in a bowl of cold water as you assemble the other ingredients.
  3. Bring the milk just to the boiling point, then turn off the heat.
  4. Prepare a deep baking dish by lining it with parchment paper to allow you to lift the finished torte from the pan.
  5. Brush a thin coating of olive oil over the parchment paper.
  6. Create a layer of sliced potatoes, grated cheeses, sliced onions and sprinkles of salt, pepper and olive oil.
  7. Repeat layers until the torte fills about three-fourths of the depth of the baking dish. Pour the scalded milk over the layers. Finish with a layer of grated cheese and top with a dusting of nutmeg.

Bake at 325 for at least an hour and a half. Remove the potato torte from the oven when the potatoes are fork tender and the top is lightly browned.

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.” ~ Craig Claiborne

Potato Torte Recipes

Idaho® Potato Torte Recipes

Recipe courtesy of Roberto Donna,

Executive Chef, Galileo, Washington D.C.

Yield: 8 servings

Ingredients:

  • 1-1/4 lb. Idaho Potatoes
  • Salt and Pepper
  • 2 Tbsp. Rosemary, chopped
  • 5 oz. Porcini mushrooms sautéed in olive oil (optional)
  • 4 oz. Butter, melted
  • 2 cups Veal Reduction

Directions:

  1. Wash potatoes. Using a mandolin cut the potatoes into thin slices. Season them with salt and pepper and chopped rosemary.
  2. 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.




Potato Torte Recipes

Idaho® Potato Cabbage Torte


Recipe courtesy of Terrance Brennan, Chef, Picholine, New York City

Yield: 6 servings

Ingredients:

  • Kosher salt for salting water
  • 6 outer leaves of Savoy cabbage
  • 3 medium (approximately 6 ? 8 ounces each) Idaho Potatoes, washed and peeled
  • 1 large Spanish onion, thinly sliced
  • 4 tablespoons butter
  • 2 1/2 cups chicken stock
  • 1 1/2 teaspoons dried thyme leaves
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon white pepper, freshly ground
    For Mushrooms:
  • 1 tablespoon butter
  • 6 ounces wild mushrooms, cleaned, stems discarded, sliced
  • 1/4 cup white wine
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon salt
  • pinch of ground white pepper

Directions:

  1. Heat a 5-quart stockpot of water over high heat. Stir in 2 tablespoons of Kosher salt, cover and bring water to a boil. While waiting for water to boil, prepare an ice water bath in a large mixing bowl or the sink.
  2. Place the cabbage leaves into the boiling salted water; boil 12 minutes or until cabbage is tender. Remove leaves from water and place into the ice bath for 4 minutes. Remove cabbage from bath and pat leaves dry with a paper towel. Remove thick rib from the center of each cabbage leaf, being careful not to completely cut the leaves in half; set cabbage aside.
  3. Slice potatoes into 1/4-inch thick slices. Place slices into a buttered 10 X 12 baking dish. Cover potatoes with as little chicken stock as needed to cover (reserve the rest) and set aside. Preheat oven to 350° F.
  4. In a medium non-stick sauté pan, over medium heat, cook butter and sliced onions; add thyme and sauté 20 minutes or until onions are tender. Remove pan from heat and season with 2 teaspoons of Kosher salt and white pepper. Place onion mixture in an even layer over the sliced potatoes in the chicken stock. Cover dish with foil and bake 20 minutes. Remove from oven and allow to cool.

Potato Torte Recipes Photos Courtesy of the Idaho Potato Commission





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