Recipe - Potato Torta

4 tablespoon Butter
4 tablespoon Flour
1 qt Milk
10 ounce Stella Gorgonzola cheese
Salt
2 ounce 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 4inch spring form pan. Slice potatoes about a 1/8inch 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 One half hours, or until golden and cooked all the way
through.

Converted by MC_Buster.

Per serving: 2084 Calories (kcal); 80g Total Fat; (33% calories from fat);
61g Protein; 289g Carbohydrate; 257mg Cholesterol; 1020mg Sodium Food
Exchanges: 16 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0
Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO2

Converted by MM_Buster v2.0n.