Salpicon Scalloped Potatoes

Salpicon Scalloped Potatoes

4 medium size Idaho® potatoes, peeled, cut in half lengthwise and thinly sliced 1 cup crumbled queso añejo or any other dry cheese 2 cups heavy cream 1/2 cup fresh cilantro, chopped 1 pinch salt

Place sliced potatoes in a large bowl. Add cheese, cream, cilantro and salt, mixing to coat the potatoes.

Spray an 8" square baking pan with nonstick vegetable spray.

Layer potatoes along with cheese and cream mixture into the pan, pressing down gently to compress the mixture.

Bake uncovered for 1 hour at 375° F., until potatoes are soft when pierced with a knife and lightly golden brown on top. Cool at room temperature and cut into any desired serving shape.

Makes: 4 to 6 servings.