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Idaho Potato Tart

Source of Recipe

Chyrel's Recipes From Friends - Tuddles

Idaho Potato Tart

The Idaho Potato Commission was kind enough to share this recipe with us. It makes a spectacular side dish presentation.

Serves 8

4 large Idaho potatoes (about 2 pounds), well scrubbed
1 teaspoon olive oil
1 package (5.2 oz.) creamy garlic, herb cheese or 4 ounce package crumbled blue cheese
1 cup diced red pepper
1/2 cup minced fresh herb mixture (such as parsley, thyme, oregano and cilantro)
1/2 cup thinly sliced green onions
1 - 2 teaspoons ground pepper
1/2 cup chicken stock
2 tablespoons stick margarine, cut into small pieces

Preheat oven to 425°F.

Slice potatoes very thinly (using a food processor or (mandolin) and divide them into three equal parts.

Oil a 10-inch pie pan with the olive oil and layer one-third of the potatoes in the prepared pan. Dot the potatoes with half the cheese, then top with 1/2 the red pepper, half the herb mixture and half the onions. Sprinkle with some of the pepper.

Place another third of the potatoes on top, layering evenly. Dot with the remaining cheese and cover evenly with remaining red peppers, herbs and green onions. Sprinkle remaining pepper.

Finally, top with last third of potatoes, spreading to cover. Pour chicken broth over all; season with pepper and dot with the margarine pieces.

Place another pie plate or cake pan on top of the tart, weighting the pan with pie weights or dried beans. Bake for 1 hour. Remove pan with weights and bake tart another 15 minutes or until browned.

One serving equals: 214 calories, 8 g fat, 11 mg cholesterol, 302 mg sodium, 6 g protein, 31 g carbohydrates

To lower fat and cholesterol use reduced-fat or fat-free chicken broth.