4 cups of milk
4 cups of fresh heavy cream
1/2 cup of grated cheddar cheese
Salt, black pepper, and nutmeg to taste
1 sprig of rosemary (using the leaves only)
7 medium-sized sweet potatoes
100g of skinless mortadella in thin slices
1 1/2 tablespoons of butter
4 cups of milk
4 cups of fresh heavy cream
1/2 cup of grated cheddar cheese
Salt, black pepper, and nutmeg to taste
1 sprig of rosemary (using the leaves only)
7 medium-sized sweet potatoes
100g of skinless mortadella in thin slices
1 1/2 tablespoons of butter
Combine the milk and heavy cream in a bowl and stir in half of the grated cheese
Mix well and season with salt, black pepper, nutmeg, and chopped rosemary. Reserve
Wash, peel, and cut the sweet potatoes into fine pieces
In an ungreased refrigerator, make a layer of sweet potato
Spread a little bit of chopped mortadella and make another layer of sweet potato
Drizzle with some of the milk mixture
Repeat the process until all ingredients are used up
Finish by drizzling with the milk mixture and sprinkling with the remaining grated cheese
Bake in a medium oven, covered with aluminum foil, for about 40 minutes
Remove the foil, spread the butter with a fork, and return to the oven for an additional 20 minutes.
