Ingredients1 kg white potatoes
300 ml full-cream milk
400 ml cream
75 g butter, plus one knob to grease the dish
250 g Taleggio PDO
PreparationPeel the potatoes, wash thoroughly under running water and dry. Cut into thin slices, preferably using a slicer.
Bring the milk to the boil with 150 ml of cream, the butter, salt and nutmeg, add the potatoes and leave to cook on a medium-low heat for 10 minutes, making sure they do not stick. When the potatoes have absorbed most of the milk, pour everything into a greased oven-proof dish, flatten gently with the back of a spoon and leave to rest for a few minutes to allow the flavours to blend. Dice the Taleggio PDO and sprinkle over the potatoes.
Cover with the remaining cream and bake at 180°C for 15-20 minutes: to check cooking, insert the blade of a knife into the gratin. When the potatoes are soft and a golden crust has formed on the surface, take out of the oven and serve immediately, directly in the oven dish.