Potatoes au gratin are a delicious and hearty side dish, perfect for accompanying meats and fish. The potatoes are cooked in a soft and enveloping cheese cream and then baked until a golden and crispy crust forms. The paprika and prosciutto crudo add a smoky and spicy touch of flavor.
Melt 4 tablespoons of butter over low heat, add 2 tablespoons of flour and 2 cups of broth
Stir and add 800 g of peeled and diced potatoes, salt, pepper, and 1 tablespoon of paprika
Cook the potatoes for 15 minutes and add 80 g of sliced prosciutto crudo and 80 g of diced cured tongue
Pour everything into a baking dish, season with 50 g of grated pecorino cheese and 1/2 cup of cream
Bake in a preheated oven for 30 minutes at 190 degrees
Saucepan
Frying Pan
Grater
Store in the refrigerator for up to 3 days
Typical dish of Italian cuisine
Italy
| Energy (kcal) | 156.93 |
| Carbohydrates (g) | 15.3 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 7.68 |
| of which Saturates (g) | 3.98 |
| Protein (g) | 6.74 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.61 |
