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Idaho Potato Lasagna




Source of Recipe


Chef2Chef Newsletter


List of Ingredients




2 large 70-count Idaho Potatoes, cleaned and sliced thinly (left in water)
1/2 log of goat cheese (approximately 3 tablespoons)
1 cup heavy cream
1 garlic clove, roasted and smashed
2 cups mushrooms chopped fine, cooked, dried and cooled
1 shallot minced, sautéed and cooled
2 heaping tablespoons truffle shavings
3 tablespoons white truffle oil
Salt and white pepper to taste


Recipe



Preheat oven to 350°F.

Combine in a bowl the mushrooms, truffle shavings, truffle oil, minced shallots
and season to taste.

In a non-reactive square ovenproof pan, spread 1 tablespoon butter and a touch
of truffle oil to coat.

In a saucepan, combine goat cheese, garlic and heavy cream. Melt cheese and keep
slightly warm.

Layer potatoes on bottom of pan. Spoon goat cheese mixture over all and add
truffle mushroom mixture and layer again with potato.

Alternate until all potatoes and mushroom mixture is used. Top with last of the
goat cheese mixture.

Cook in oven until golden brown on top (about 30-40 minutes). Cool to room
temperature or colder. Cut out portions and reheat to order.

The mushroom mixture looks like ground beef and the cheese mixture looks like
ricotta cheese. Serve with Filet Mignon, Chicken, Lamb or your own special
creation!

Courtesy of METRONOME, New York, NY

Serves 4.