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- Ingredients
- Recipe
- English Potato500 g
- Whole milk1 cup
- Fresh cream1/2 cup
- Ricotta Cream1 can(s)
- Mustard2 tablespoon
- Grated Parmesan Cheese4 tablespoon
- Dried herbs1 coffee spoon
- Salt and nutmeg to taste
- Preheat the oven while preparing the potato. Wash and peel the potatoes. Slice the potatoes with a mandolin. In order not to darken, leave the gowns in the water.
- Mix all the cream ingredients in a bowl until it becomes a homogeneous cream. Drain the potatoes and dry well. Place them on a glass refractory. Go grouping one slice after another in a row.
- Pour the cream over the potatoes, on top put the Parmesan.
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