Idaho Potato Lasagna Recipe Video
This appetizing Italian dish can be easily prepared. This dish can be prepared by baking and can be served as main dish.
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientPotato
Ingredients
o 2 large 70-count Idaho® Russet Potatoes, cleaned and sliced thinly (left in water)
o 1/2 log of goat cheese (approximately 3 tablespoons)
o 1 cup heavy cream
o 1 garlic clove, roasted and smashed
o 1 tablespoon chopped basil
o 1 shallot minced, sautéed and cooled
o 1 tablespoon extra-virgin olive oil
o 2 cups mushrooms chopped fine, cooked, dried and cooled
o 1 roasted red pepper chopped fine and dried
o 1 cup fresh spinach chopped fine, cooked, dried and cooled
o 1 tablespoon butter
o Salt and white pepper to taste
Directions
1. Preheat oven to 350 degrees. Combine in a bowl the shallot, mushroom, roasted red pepper and spinach. Season to taste. In a non-reactive square oven-proof pan, spread 1 tablespoon butter and a touch of olive oil to coat. In a sauce pan, combine goat cheese, garlic, basil and heavy cream, stirring until cheese is melted. Keep sauce slightly warm.
2. Layer potatoes on bottom of pan. Spoon goat cheese mixture over the top and add mushroom mixture. Layer again with potato. Alternate until all the potato slices and mushroom mixture are used. Top with the last of the goat cheese mixture.
3. Cook in oven until golden brown on top (about 35-40 minutes). Cool to room temperature or colder. Cut out portions and reheat to order.
2. Layer potatoes on bottom of pan. Spoon goat cheese mixture over the top and add mushroom mixture. Layer again with potato. Alternate until all the potato slices and mushroom mixture are used. Top with the last of the goat cheese mixture.
3. Cook in oven until golden brown on top (about 35-40 minutes). Cool to room temperature or colder. Cut out portions and reheat to order.