Cruise for a Cause's potato torta - KMSP-TV

Cruise for a Cause's potato torta

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(WJBK) -

Cruise for a Cause happens Thursday, August 9. Join guests as they board the Ovation Yacht at Jefferson Beach Marina in St. Clair Shores. Get this recipe courtesy of Ovation Chef Chuck Sansone.

Learn more about the event at www.dcccmh.org.

Potato Torta

Makes 15-4 oz servings

Ingredients
2 lbs Thinly Sliced Potatoes
1 c Heavy Cream
¾ c Shredded Parmesan Cheese
¼ c Shredded Mozzarella Cheese
¼ c Shredded Provolone Cheese
1 ¼ tsp Kosher Salt
Pinch Black Pepper
2 tsp Chopped Garlic
¼ c Thinly Sliced Green Onions

Mix all ingredients together.  Add 9 x 9 square cake pan.  Press down and cover with foil.  Bake in 350 degree oven for 1 hour**

**Time may need to be adjusted.  Torta is done when potatoes are tender and browned and liquid is absorbed.

Gorgonzola Cream Sauce

Ingredients                                                
8 ounces Sour Cream
1/2 teaspoon Liquid Smoke
1 pinch Tabasco Sauce
1 pinch Nutmeg
1 pinch Chili Powder
1 pinch Ginger Powder
1 pinch Mustard Powder
4 ounces Gorgonzola Cheese
to taste Kosher Salt
to taste White Pepper
                                                    
Method:                        
1.    Combine all ingredients in large bowl or mixer, blend thoroughly                                     
2.    When ready to use, heat up sauce  in pan and serve with potato torta
3.    Sauce will last up to 7 days in fridge.

 

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