Alpine potato tart
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | larges | Idaho potatoes |
| 3 | cups | Swiss cheese, shredded |
| 3 | cups | Heavy cream |
| 3 | teaspoons | Garlic, chopped |
| 1 | tablespoon | Salt |
| 2 | teaspoons | Black pepper, fresh cracked |
| 1 | tablespoon | Fresh thyme leaf, chopped |
| 1 | teaspoon | Butter, softened |
Directions
Preheat the oven to 300 degrees F.
Peel the potatoes and cut into slices about ⅛-inch thick. Set aside.
In a large bowl, combine the potatoes slices, half of the shredded cheese, and the cream, garlic, salt, pepper, and thyme. Mix until well blended.
Grease a 9-inch square cake pan or casserole dish with the softened butter on bottom and sides. Place potato mixture in bottom of pan, press firmly as you add. When the mixture is all in pan, make sure it is packed firm. Top with the remaining half of cheese.
Bake in the preheated oven until the top is golden brown, about 1½ hours. Remove the potatoes from the oven and let rest 15 minutes before slicing. Slice into 2- to 3-inch squares.
Makes 9 to 12 servings.
Recipe: LeCarrousel Restaurant in the Radisson Hotel in Saint Paul, MN
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