Potato Terrine with Romesco and Apple Gastrique | Idaho Potato Commission
- To prepare terrine: Preheat oven to 350°F convection (375°F conventional). - Peeling potatoes while working to prevent browning, slice 1/16 thick on a mandoline or slicer, - Using two terrine...
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Cooking tools:
- Mandoline
- Blender
- Food processor
- Terrine mold
- Loaf pan
- Nonstick skillet
- Baking sheet
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
- Refrigerator
Ingredients
- 3 pounds Idaho® russet potatoes
- 2 pounds* applewood bacon, sliced, uncooked
- 6 ounces white cheddar cheese, shredded
- Salt
- pepper
- 1/2 medium onion, diced
- 1 medium red bell pepper, diced
- 1 roma tomato, diced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 dried guajillo peppers, seeded and stemmed
- 2 ounces (1/2 cup) sliced raw almonds
- 2-4 tablespoons vegetable oil
- 1 quart apple cider vinegar
- 1-1/2 cups granulated sugar
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