Ingredients:

for a 20 cm diameter mold

• 250 g of béchamel sauce – 500 g potatoes – 100 g of cheese to taste I used Emmental, but any variety of Parmesan would work.

Making a potato and cheese cake

Cook the potatoes for around 25 minutes in a saucepan full of water; they should not be too soft.

Meanwhile, while the potatoes are cooking, make the béchamel and set it aside.

Allow the potatoes to cool before removing the peel, cutting them into slices, and dredging them in flour.

Grease and flour the mold, preferably one with an opening circle.

Pour a ladle of béchamel into the bottom of the mold, then add a layer of potatoes, more béchamel, the chopped cheese, and a pinch of parmesan, and repeat until all of the ingredients and layers are used.

Always sprinkle a touch of parmesan on top.

Bake the cake in a static oven prepared to 170° for about 25 minutes, adjusting the durations and temperatures to fit your oven.

Remove the potato cake from the oven when a golden crust forms on the surface and set aside to cool.

POTATO CAKE WITH CHEESE is ready, soft, creamy, and delicious, according to your Vale!