4 cups (scant) of milk
4 cups (scant) of fresh whipped cream
1/2 cup (scant) of grated cheddar cheese
1 sprig of rosemary (with leaves)
Salt, black pepper, and ground nutmeg
7 medium-sized potatoes
100g of mortadella without peel in slices
1 1/2 tablespoons of butter
4 cups (scant) of milk
4 cups (scant) of fresh whipped cream
1/2 cup (scant) of grated cheddar cheese
1 sprig of rosemary (with leaves)
Salt, black pepper, and ground nutmeg
7 medium-sized potatoes
100g of mortadella without peel in slices
1 1/2 tablespoons of butter
Mix the milk and whipped cream and add half the cheese
Season with salt, black pepper, rosemary, and chopped parsley
Set aside
Peeled and cut the potatoes
Spread a bit of chopped mortadella and add more potatoes
Baste with some of the milk mixture
Repeat the operation until all ingredients are used up
Finish with whipped cream and sprinkle grated cheese
Roast in a medium oven, covered with aluminum foil, for 40 minutes
Remove the foil, spread butter, and let it roast for another 20 minutes.
