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Potato Lasagna




Source of Recipe


sunsentinel.com


Recipe Introduction


We were served this side dish at City Oyster Restaurant. Delicious! A lush combination of tender potatoes, cream and melted gorgonzola and parmesan layered and baked to perfection.

Q. We love everything about the City Oyster on Atlantic in Delray Beach. ... But the Potato Lasagna is really very special. Do you think you could get the chef to part with this innovative and delicious recipe? --

A. Chef Joel Kasten of the City Oyster restaurant, 213 E. Atlantic Ave., Delray Beach, 561-272-0220, is willing to part with the "innovative and delicious" Potato Lasagna recipe, and are we glad he is. When we read through the recipe and note its combination of white and sweet potatoes, we are pleasantly reminded of a recipe we used many years ago to demonstrate the new fine (2 millimiter) slicing disc that Cuisinart was marketing for the first time. It is a delicious casserole of white and sweet potatoes baked with simple salt and pepper seasoning and heavy cream.

That same fine slicing disc is just what is needed here, since Kasten directs you to slice the potatoes "the width of a nickel." You can use a mandoline adjusted to that width, or, if you don't have either the disc or a mandoline, you will have to use a sharp knife, steady hand and extra time.

The "lasagna" effect is achieved by layering the garlic-infused potatoes with gorgonzola and parmesan cheeses before covering them with hot seasoned heavy cream. The result is a creamy concoction of tender potatoes of which each bite is a marvel of meltingly sweet and salty flavors. To our delight, we found that any leftovers (should you be so fortunate) can be covered, refrigerated, and reheated successfully in the microwave up to two days later. The appearance is not as pretty, but the texture and flavors are every bit as delicious.




Recipe Link: http://sunsentinel.com

List of Ingredients




2 pounds all-purpose potatoes (about 4 medium)

10 ounces sweet potatoes (about 1 very large or 2 small)

5 large garlic cloves, minced

1 cup crumbled gorgonzola cheese

¾ cup shredded parmesan cheese

2 1/2 cups heavy cream

Salt and fresh-ground black pepper, to taste




Recipe



Peel and slice both all-purpose and sweet potatoes into slices the width of a nickel. This you can do with the 2-millimiter slicing disc of a food processor or a mandoline adjusted to that width or, of course, by hand.

In a large mixing bowl, toss slices with minced garlic. This is best done with clean hands so you can separate potato slices.

Lightly butter a rectangular 11/2-quart baking dish. Ours measured 9 by 7 by 2 inches. Preheat oven to 350 degrees.

You want to layer potatoes in three layers, so judge amounts for each layer. (A few more slices here or there will not a disaster make.) Place a third of potatoes in a layer covering bottom of dish. Sprinkle a third of gorgonzola and parmesan cheeses over all. Repeat with two more layers of potatoes and cheese, ending with cheese on top.

Heat cream over medium heat, seasoning it well with salt and pepper. When hot but not boiling, carefully pour cream over assembled potatoes and cheeses. This will pretty well fill the dish. Press down gently so everything is covered with cream. Bake in center of oven about 1 hour, or until potatoes are very tender and top is nicely browned. Let potatoes sit about 10 minutes before cutting and serving. Leftovers can be refrigerated for up to 2 days and reheated, covered, in a microwave. Makes 8 servings.