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3
2 cups
3 cups
½ cup
2 cups
1 tsp.
½ stick
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Medium Idaho® potatoes, peeled, washed and very thinly sliced
Leek, julienned
Napa cabbage, julienned
Apple wood bacon, diced small
Sauteed assorted sliced mushrooms
Garlic, chopped
Butter, melted
Salt to taste
Black pepper to taste
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Method
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Preheat oven to 375 degrees F.
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Heat a large sauté pan and add the bacon, once the fat starts rendering out, add the leeks, garlic and Napa cabbage. Saute for 3 minutes; add the mushrooms.
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Season this mixture to taste, set aside.
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Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely.
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Melt the butter and drizzle over the potatoes; season again to taste.
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Place in the oven until the potatoes brown well, remove and let cool at room temperature.
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With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings.
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Place a ring from the uncovered half on top of the covered ones and reheat at 375 degrees F; serve immediately.
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