Directly from the Maritime Alps, from the mountains of the extreme Western Liguria where a pastoral cuisine called “white cuisine” dominates, comes a simply surprising recipe of potatoes “in ta foglia”, or in the pan in Ligurian dialect.
Potatoes, leeks, milk, all white. Few ingredients for a main dish that tastes of autumn, mountain, home.
“in ta foglia” Potatoes
Ingredients
- 800 grams of potatoes
- 2 leeks
- 250 ml of cream
- 2 tablespoons of parmesan cheese
- Extra virgin olive oil
- 500 ml of whole milk
- Salt and Pepper
Instructions
- Preheat the oven to 200 ºC
- Peel and wash the potatoes and cut into very thin slices with the mandolin.
- Also finely cut the white part of the leeks.
- Put the potatoes and leeks in a large bowl, add the cream, Parmesan, salt and pepper and mix well.
- Pour the potatoes and leeks into a greased-down pan with low edges, level well and pour the milk until covered.
- Bake for about 40 minutes or until the milk thickens and the surface is golden brown.
- Serve hot.
