Products on sale!
How it works
Tuduu
  • Shop
Do you have a business?
Tuduu
Tuduu

Contacts

DrillDown s.r.l. viale Isonzo, 8, 20135 – Milano (MI)

C.F./P.I. 12392590969

Info

About Us

How it works

Social

Instagram

Facebook

Linkedin

Terms and conditions marketplace tuduu.it

Terms and Conditions Mobile App

Privacy Policy

Return policies

Become a partner

  1. Home
  2. Recipes
  3. Vandelli Formaggi
  4. Potato gratin with Parmigiano Reggiano and creamy caciotta
Potato gratin with Parmigiano Reggiano and creamy caciotta

Potato gratin with Parmigiano Reggiano and creamy caciotta

@vandelli-formaggi
Category: Savory pies

A rich and delicious side dish, perfect to accompany roasts or for a refined vegetarian dinner: thin potatoes wrapped in a creamy sauce made with Parmigiano Reggiano and Creamy Cow's Milk Caciotta, all gratinated in the oven until golden. A recipe that wins over with its creaminess and the irresistible aroma of melted cheese.

Difficulty: Easy
Cooking time: 40 minCooking: 40 min
Preparation time: 20 minPreparation: 20 min
Country: Italia
vandelli-formaggi
@vandelli-formaggi

Ingredients

No. Servings
  • Potatoes800g
  • Parmigiano Reggiano
    Parmigiano reggiano60g
  • Creamy cow's milk caciotta120g
  • Cream150ml
  • Milk80ml
  • Butter20g
  • Garlic1unit
  • Fine salt8g
  • Black pepperto taste
  • Nutmegto taste
  • Fresh thyme4g

Purchasable products

  • Parmigiano Reggiano Prodotto di Montagna 30 mesi (0.5 KG ca.)

    Parmigiano Reggiano Prodotto di Montagna 30 mesi (0.5 KG ca.)

    1 product
    £ 10.70

Preparation

  1. STEP 1 OF 6

    Peel the potatoes and slice them thinly (about 3 mm).

  2. STEP 2 OF 6

    Bring the cream and milk to a boil, add the butter, crushed garlic, salt, pepper, and nutmeg, then add the grated Parmigiano and the Creamy Caciotta in pieces until you obtain a smooth sauce.

  3. STEP 3 OF 6

    Arrange the potatoes in slightly overlapping layers in a buttered baking dish, pouring the cheese sauce between each layer.

  4. STEP 4 OF 6

    Finish with sauce, a sprinkle of Parmigiano, and fresh thyme leaves.

  5. STEP 5 OF 6

    Bake in a static oven at 180°C for about 40 minutes, until golden brown and soft in the center.

  6. STEP 6 OF 6

    Let cool for a few minutes before serving.

General Information

Storage notes

In the refrigerator, covered, for up to 2 days. Reheat in the oven to regain creaminess. Do not freeze.

Origin

Italia, Emilia Romagna

Analysis

Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal)155.91
Carbohydrates (g)12.46
of which Sugars (g)1.97
Fat (g)9.29
of which Saturates (g)5.6
Protein (g)5.82
Fiber (g)1.16
Sale (g)0.33
  • Proteins
    5.82g·20%
  • Carbohydrates
    12.46g·43%
  • Fats
    9.29g·32%
  • Fibers
    1.16g·4%