Potato torta

Yield: 1 servings

Measure Ingredient
4 tablespoons Butter
4 tablespoons Flour
1 quart Milk
10 ounces Stella Gorgonzola cheese
Salt
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.

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