4 tb Butter
4 tb Flour
1 qt Milk
10 oz Stella Gorgonzola cheese
Salt
2 oz French green peppercorns in
-brine; (4 tablespoons)
10 Idaho potatoes; (peeled and
-placed
; in cold water)
Melt the butter in a saucepan, add flour, cook 2 minutes, do not color
roux. Whisk in the milk. Cook until mixture becomes thick. Add the cheese
in and season with salt. Rinse green peppercorns well and add to the sauce.
Butter a 4-inch spring form pan. Slice 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 plastic wrap
then 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.
Yields
1 servings
