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Two Cheese Papas Loco

Yield
6-8 servings
Cook Time
These potatoes are bursting with flavor and sure to please, thanks to their cheesy, creamy texture. Recipe by Chef Jasper Mirabile, Jasper's and Marco Polo's Italian Market, Kansas City

Ingredients

  • 4 medium Idaho potatoes, thinly sliced
  • 1 tablespoon butter
  • 1 cup thinly sliced white onion
  • 1 green onion, minced
  • 1 1/2 cups (6 ounces) crumbled Roth Buttermilk Blue® Cheese
  • 1 1/2 cups (6ounces) shredded Grand Cru® Reserve Cheese, divided
  • 6-8 button mushrooms, thinly sliced
  • 4 ounces prosciutto, chopped
  • Salt and pepper to taste
  • 1 1/2 cups half and half
  • 1/4 cup frozen green peas, thawed

Method

  1. Heat oven to 400°F.
  2. Blanch potato slices in boiling water. Drain and pat dry.
  3. Butter 9 x 12 casserole dish.  Layer half the potato slices over bottom of dish Top with onion slices, green onions, Moody Blue®, 1 cup Grand Cru® Reserve, mushrooms and prosciutto. Season with salt and pepper.
  4. Cover with remaining potato slices; pour half and half over casserole and sprinkle with 1/4 cup Grand Cru Reserve.
  5. Bake 35-45 minutes or until potatoes are tender. Remove casserole from oven; top with green peas and remaining Grand Cru Reserve. Bake additional 5 minutes.
  6. Remove from oven. Let sit 10 minutes before serving.
  7. The recipe may also be made in individual ramekins.