Idaho Potato Lasagna recipe

Potato Lasagna.

The mushroom mixture looks like groundbeef and the cheese mixture looks like ricotta cheese. Servewith filet mignon, chicken, lamb or your own special creation!

Recipe: Idaho Potato Lasagna

2 large Idaho® potatoes, cleaned andsliced thinly (left in water)1/2 log of goat cheese (approximately3 tablespoons)1 cup heavy cream1 garlic clove, roasted and mashed2 cups mushrooms chopped fine, cooked,dried and cooled1 shallot minced, saut ed and cooled2 heaping tablespoons truffle shavings3 tablespoons white truffle oilSalt and white pepper to taste

Preheat oven to 350°F (175°C).

Combine in a bowl the mushrooms, truffleshavings, truffle oil, minced shallots and season to taste.

In a non-reactive square oven-proof pan,spread 1 tablespoon butter and a touch of truffle oil to coat.

In a saucepan, combine goat cheese, garlicand heavy cream. Melt cheese and keep slightly warm.

Layer potatoes on bottom of pan. Spoongoat cheese mixture over all and add truffle mushroom mixtureand layer again with potato. Alternate until all potatoes andmushroom mixture is used. Top with last of the goat cheese mixture.

Bake in oven until golden brown on top(about 30 to 40 minutes).

Makes 4 servings.

Recipe and photograph provided courtesyof Idaho Potato Commission and METRONOME, New York, NY.

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