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Baked Potatoes with Fontina
Baked Potatoes with Fontina
(Patate Al Forno Alla Fontina)
 
 
Ingredients:

3 and 1/4 lbs (1.5 kg) potatoes
7 oz (200 grams) Fontina cheese, cubed
3 and 1/2 oz (100 grams) Gruyere cheese, cubed
3 and 1/2 oz (100 grams) cooked ham, cut into strips
8 fl oz (250 ml) double cream
1 garlic clove
Butter, for greasing
Salt and pepper

Directions:

Parboil the unpeeled potatoes in plenty of water for about 20 minutes.

Drain, peel and slice the potatoes thinly.

Preheat the oven to 200°C (400°F) Gas Mark 6.

Rub the garlic around the inside of an ovenproof dish several times.

Grease well with butter.

Make a layer of potato slices in the prepared dish, then a layer of the cheeses, followed by a layer of ham.

Continue making layers until all the ingredients are used, ending with a layer of potato slices.

Pour the cream over the potato slices.

Season with salt and pepper and bake for 30 minutes.

Leave to stand for 5 minutes before serving. Serves 6-8.

That's it!
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