Ingredients for 4 servings
8oz Piave Fresco (fresh piave cheese)
4oz Piave Vecchio (aged piave cheese)
4 oz milk
nutmeg, salt to taste
Boil potatoes in salted water. When well cooked, peel. While potatoes are cooking, melt Piave Fresco in hot milk to obtain a soft, not too liquid-like cream. Cut potatoes into round slices of 1 cm (1/2 inch) thickness and place in a buttered baked dish slightly overlapping one slice over the other. Cover with grated Piave Vecchio Cheese and dusting of nutmeg and salt. Pour the cream and dot with butter. Bake in a preheated oven (190 - 200 degree C)(375 - 400 degree F) for about half an hour or until golden. This dish may be served as a first course or to accompany a roast thereby becoming a complete dish.
Recommended wine: Gewurtz Traminer - Alto Adige