Yield: 8 servings Calories: 188 Sodium: 640 mg Fat: 12 g Protein: 3 g Cholesterol: 31 mg
1-1/4 lb. Idaho Potatoes
Salt and pepper
2 tablespoons rosemary, chopped
5 oz. Porcini mushrooms sautéed in olive oil (optional)
4 oz. butter, melted
2 cups veal reduction
Wash potatoes. Using a mandolin cut the potatoes into thin slices. Season them with salt and pepper and chopped rosemary.
In a non-stick 8-inch pan layer the potatoes, mushrooms, and butter until you reach the top of the sauté pan. Place over a burner until the butter starts to bubble then place in the oven at 200 degrees and bake for 30 minutes. To serve, carefully overturn the pan onto a plate to remove it. Slice the torte as you would a pie and serve in a pool of the veal reduction.