Idaho Potato Torte
Idaho® Potato Torte
Recipe courtesy of the Idaho Potato Commission and Roberto Donna, Executive Chef, Galileo, Washington D.C.
Yield: 8 servings
•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
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.
Estimated Nutritional Analysis per Serving:
188 calories, 3g protein, 19g carbohydrate, 12g fat, 31mg cholesterol, 640mg sodium
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