Idaho® Potato Cabbage Torte | Idaho Potato Commission

Ingredients

• Kosher salt for salting water
• 6 outer leaves of Savoy cabbage
• 3 medium (approximately 6 to 8 ounces each) Idaho Potatoes, washed and peeled
• 1 large Spanish onion, thinly sliced
• 4 tablespoons butter
• 2 1/2 cups chicken stock
• 1 1/2 teaspoons dried thyme leaves
• 2 teaspoons Kosher salt
• 1/2 teaspoon white pepper, freshly ground
• <strong>For Mushrooms:</strong>
• 1 tablespoon butter
• 6 ounces wild mushrooms, cleaned, stems discarded, sliced
• 1/4 cup white wine
• 1 teaspoon chopped fresh thyme
• 1 teaspoon salt
• pinch of ground white pepper