Yield: 1 servings
|10 ounces||Stella Gorgonzola cheese|
|2 ounces||French green peppercorns in brine; (4 tablespoons)|
|10||Idaho potatoes; (peeled and placed|
|; in cold water)|
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 ⅛-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 1½ 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.