Potato Cannelloni Stuffed with Ricotta | Idaho Potato Commission

Name: Potato Cannelloni Stuffed with Ricotta | Idaho Potato Commission
Ingredients: 2 quarts heavy whipping cream; Nutmeg-as needed; 2 bay leaves, dried; 2 Idaho&reg; Yukon Gold Potatoes, large, cut into translucent slices, blanched 30 to 60 seconds and shocked.; 1 cup clarified butter; 3 pounds spinach (blanched, shocked, squeezed dry); 1 pound Ricotta salata; Freshly ground black pepper-as needed; 1/2 cup chives, thinly cut

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Reduce cream with nutmeg and bay leaves and reserve. Lay out 3 similarly sized potato slices lengthwise with 50 percent overlap. Brush with clarified butter. On one end, lay out a thin layer of...

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Ingredients

2 quarts heavy whipping cream
Nutmeg-as needed
2 bay leaves, dried
2 Idaho&reg; Yukon Gold Potatoes, large, cut into translucent slices, blanched 30 to 60 seconds and shocked.
1 cup clarified butter
3 pounds spinach (blanched, shocked, squeezed dry)
1 pound Ricotta salata
Freshly ground black pepper-as needed
1/2 cup chives, thinly cut