3 large potatoes, peeled and cut into thin slices
1 package of vegetable broth
2 1/2 cups (chay) of milk
1 tablespoon of butter
1 tablespoon of cornstarch
1 can of heavy cream
200g of mozzarella cheese, grated
Salt to taste
Paprika and red pepper flakes to taste
3 large potatoes, peeled and cut into thin slices
1 package of vegetable broth
2 1/2 cups (chay) of milk
1 tablespoon of butter
1 tablespoon of cornstarch
1 can of heavy cream
200g of mozzarella cheese, grated
Salt to taste
Paprika and red pepper flakes to taste
Place the potatoes, vegetable broth dissolved in milk, and butter in a pot
Cook until the potatoes are tender
With a slotted spoon, remove the potatoes and place them in a greased baking dish
Reserve the broth from the pot
In the reserved broth, dissolve the cornstarch and mix with heavy cream, half of the mozzarella cheese, and bring to a boil, stirring constantly until thickened
If needed, add salt
Pour over the potatoes, sprinkle with the remaining cheese, and bake in a preheated oven at 220°C until golden brown
Sprinkle with paprika and red pepper flakes.
