Recipe courtesy of James Mazzio

Potato Torta

  • Level: Easy
  • Total: 2 hr
  • Prep: 15 min
  • Cook: 1 hr 45 min
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Ingredients

4 tablespoons butter

4 tablespoons flour

1 quart milk

10 ounces Gorgonzola cheese

Salt

4 tablespoons green peppercorns in brine

10 Idaho potatoes (peeled and placed in cold water)

Directions

Melt the butter in a saucepan, add the flour. Stirring continuously, cook for 2 minutes, do not allow the mixture to color. Whisk in the milk and cook until mixture becomes thick. Add the cheese and season with salt. Rinse the green peppercorns well and add to the sauce. Butter a 4-inch spring form pan. Slice the potatoes about a 1/8-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 aluminum foil, completely covering the top and bottom. Place in a 350-degree oven for about 1 1/2 hours, or until golden and cooked all the way through.;

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