Ingredients:
1 tablespoon unsalted butter (15 g)
1 cup and a half (tea) of grated mozzarella (150 g)
half a cup (tea) of grated parmesan cheese (50 g)
half a cup (tea) of grated provolone cheese (50 g)
1 cup of cream cheese (200 g)
1 cup (tea) of milk (200 ml)
2 tablespoons chopped coriander (10 g)
1 kg of potatoes cut into slices and pre-cooked
half a teaspoon of oregano (0.2 g)
Preparation mode:
In a medium pan, place the butter and lead to the high fire to melt. Lower the heat, add half a cup (tea) of grated mozzarella (50 g), the cheeses, the cottage cheese and the milk, and cook, stirring constantly, for 5 minutes, or until the cheeses melt. Remove from the heat and add the cilantro.
In a medium refractory (20 x 30 cm) make layers with the cream cheese and the potato, finishing with the potato. Spread the remaining mozzarella and oregano, and take to medium oven (180 degrees) for 30 minutes, or until gratin. Remove from the oven and serve immediately.
Umami Committee Recipe
