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.
Peel the potatoes and slice them thinly (about 3 mm).
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 get a smooth sauce.
Arrange the potatoes in slightly overlapping layers in a buttered baking dish, pouring the cheese sauce between each layer.
Finish with sauce, a sprinkle of Parmigiano, and fresh thyme leaves.
Bake in a static oven at 180°C for about 40 minutes, until golden brown and soft in the center.
Let cool for a few minutes before serving.
In the refrigerator, covered, for up to 2 days. Reheat in the oven to regain creaminess. Do not freeze.
Italia, Emilia Romagna
| 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 |
