1.3 kg of peeled and thinly sliced potato
250 g of crumbled gorgonzola cheese
1 1/3 cups of chicken broth
2 soup spoons of cold butter
Salt to taste
1.3 kg of peeled and thinly sliced potato
250 g of crumbled gorgonzola cheese
1 1/3 cups of chicken broth
2 soup spoons of cold butter
Salt to taste
Preheat the oven to moderate heat (180°C)
Grease a 22 cm x 29 cm baking dish
Layer 1/3 of the potato slices at the bottom and spread some cheese on top, season with salt
Add the remaining potato slices with more cheese, placing them overlapping
Sprinkle with the remaining cheese
Add the broth and scatter the butter in small pieces on top
Bake for 1 hour and 40 minutes or until the surface is golden brown and the potatoes are tender
Baste the potatoes occasionally with the liquid
Remove from the oven and let rest for 5 minutes
Serve hot, serves 6 portions.
