Ingredients:
4 medium size idaho potatoes, peeled
1 cup crumbled dry cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 pinch salt
Directions:
Slice potatoes very thin lengthwise (1/16-inch to 1/8- inch thick) and place in a large bowl.
Add cheese, cream, cilantro and salt, mixing to coat the potatoes.
Spray an 8-inch by 8-inch square pan with non-stick 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.
Servings: 8-12
Time preparation: 0 min.
Time total: 60 min.