Ingredients: Per 6 servings
- 2 lb potatoes
- 7 oz ham
- 7 oz grated Parmigiano Reggiano cheese
- 7 oz Emmentaler cheese
- salt to taste
- 1 ¾ oz butter
Boil the potatoes in salted water, then peel them and cut them in rather then slices.
Grease an oven dish, arrange a layer of potatoes in it, on top of the potatoes put the ham cut into slices, Emmental and Parmesan cheese.
Continue to make layers of potatoes, ham, Emmental and Parmesan until all the ingredients are used up.
Finally, put a few small knobs of butter then put in the oven at 350°F° for about 30 minutes.
When you boil the potatoes, be sure to keep in mind a few simple rules: they should be immersed in cold, salted water and, unless the recipe says otherwise, do not peel them before cooking. The majority of the nutrients are found in the peel.
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The potato plant is originally from South America, in particular Chile and Peru, where it has been cultivated for at least 4,000 years. It was brought to Europe in the 16th century by a Spaniard named Pizzarro.
Healthy and inexpensive, the potato can be prepared in many ways: in fact, it has the tendency to absorb the flavors of the other ingredients it is cooked with.
There is a wide variety of types of potato, but can generally be classified into two categories: white and yellow fleshed potatoes. The white ones are fairly floury and are used to make puddings, mashed potatoes and gnocchi, while the yellow potatoes, rich in vitamin A, are best boiled, fried or roasted.
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