Potatoes au gratin with cheese turned
Instructions
Peel the potatoes, then with the special curved blade knife, tornitela a barrel.
Put them in a saucepan, cover with water and milk in equal proportions, with and boil slowly until three-quarters cooked, i.
e.
for 18 minutes, then drain, let cool and, meanwhile, mix gorgonzola with mascarpone, blurring the mixed with a tablespoon of milk, then add chopped parsley, salt and pepper.
Spread the potatoes with a little of this compound, the rest put in ovenproof dish where the fit.
Sprinkle with a tablespoon of Parmesan cheese and put them in the oven at 190 degrees for 15 minutes.
Serve warm in baking pan.
With the plentiful potato scraps you can make cream turned Parmentier, mashed or a tasty omelet with eggs and Rosemary.
Ingredients and dosing for 4 persons
- 1500 g of medium potatoes
- 100 g of gorgonzola cheese
- 100 g of mascarpone cheese
- 1 tablespoon of parmigiano
- 1/2 tablespoon of parsley
- Whole milk
- Salt
- Pepper