The perfect dish for when you want to treat yourself and your guests with a tasty, rich second course, in which the soft texture of butter meets the strong flavour of Parmigiano. It is great if combined with light vegetable side dishes. A delight that anyone can cook, and almost no one will forget!
Difficulty
Moderate
Time
2 hours
Ingredients (4 servings)
- 4 large potatoes
- 120 g butter
- 160 g Parmigiano
- 80 g Caciotta
- EVO oil (to taste)
- Salt (to taste)
- Pepper (to taste)
How to make it
- Wash the potatoes carefully and clean them with a cloth or a brush; do not remove the peels; Cut them in thin round slices, without going all the way through: the slices must join on the lower side of the potato.
- Preheat the oven at 200°C and cut Parmigiano and butter into thin layers.
- Push the slices of the potatoes aside from each other carefully, and fill the cracks alternatively with cheese and butter.
- Arrange the potatoes on a baking tray lined with baking paper and season with a few drops of olive oil.
- Bake at 200°C for 45 minutes.
- Cut the Caciotta into tiny cubes.
- Take the potatoes out of the oven and sprinkle Caciotta cubes on their surface.
- Put them back in the oven and bake for other 10 minutes.
- Season with salt and pepper.
