| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Clprime3 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 4 |
tb |
Flour |
| 1 |
qt |
Milk |
| 10 |
oz |
Stella Gorgonzola cheese |
|
|
Salt |
| 2 |
oz |
French green peppercorns in brine; (4 tablespoons) |
| 10 |
|
Idaho potatoes; (peeled and placed |
|
|
; in cold water) |
INSTRUCTIONS
Melt the butter in a saucepan, add flour, cook 2 minutes, do not color
roux. Whisk in the milk. Cook until mixture becomes thick. Add the cheese
in and season with salt. Rinse green peppercorns well and add to the sauce.
Butter a 4-inch spring form pan. Slice potatoes about a 1/8-inch thick.
Alternate layers of potato and sauce. Push down the layers as you go so you
will get a nice tight torta. Wrap the whole spring form pan in plastic wrap
then aluminum foil, completely covering the top and bottom. Place in a 350
degree oven for about 1 1/2 hours, or until golden and cooked all the way
through.
Converted by MC_Buster.
Per serving: 2084 Calories (kcal); 80g Total Fat; (33% calories from fat);
61g Protein; 289g Carbohydrate; 257mg Cholesterol; 1020mg Sodium Food
Exchanges: 16 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO2
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Christ gives Life!”