Ingredients:
for a mold of 20 cm in diameter
– 250 grams of béchamel sauce
– 500 grams of potatoes
– 100 grams of cheese to taste I used Emmental but any type of Parmesan
– flour
Preparation of potato and cheese cake.
Put the potatoes in a saucepan full of water and cook them for about 25 minutes, they should not be too soft.In the meantime, when the potatoes are cooking, prepare the béchamel and keep it aside.When the potatoes are ready, let them cool, remove the peel, cut them into slices and dredge them in flour.Grease and flour the mold, better if you use the one with an opening circle.Pour a ladle of béchamel into the bottom of the mold, add a layer of potatoes, more béchamel, the chopped cheese and a pinch of parmesan, continue doing this until you have finished all the ingredients and layers.
On the surface, always put a pinch of parmesan.
Bake the cake in a static oven, previously preheated to 170° for about 25 minutes, so that the times and temperatures adapt to your own ovens.
When a golden crust has formed on the surface, remove the potato cake from the oven and let it cool.
POTATO CAKE WITH CHEESE is ready, soft, creamy and tasty, word from your Vale!