Recipes

[DiAnne]

A friend and I tested this recipe (found in a magazine) last week for something a little "different" for Easter dinner. It was great and is assembled the day before - a plus in my book!!

2-1/2 cups heavy cream
4 lb russet potatoes, peeled and thinly sliced
3/4 cups minced pimento stuffed green olives
6 cups shredded - 1 year aged Manchego cheese
Salt and pepper

Pour 1/2 cup cream in bottom of 9 x 13 inch baking dish. Arrange one layer of overlaping potato slices. Press down on potatoes. Pour 1/2 cup cream over potatoes and sprinkle with 3 T olives and 1 cup Manchego, season with salt and pepper.

Repeat layering three times more. Top final layer with 2 cups Manchego. Cover dish with plastic and refrigerate overnight.

Preheat oven 375. Remove plastic wrap and cover with foil. Bake 45 minutes. Remove foil and bake until for tender (about 45 minutes more). Let potatoes rest 30 minutes before serving.

Makes 16 servings

The only thing I am going to change in this recipe is adding 1 cup of minced olives instead of 3/4 cup. Recipe also said to make sure to use real Manchego cheese - not Manchego-style cheese.