A dinner-saving recipe, these Melrose potatoes, with their firm, bright yellow flesh, are cooked au gratin in the oven with delicious cheeses!

Ingredients for 4 people 
Melrose potatoes, 500g 
Milk, 350ml 
Butter, 30g 
Gorgonzola, 150g
Parmigiano Reggiano, to taste 
Nutmeg, to taste
Rosemary, to taste 
 
Preparation 
Thoroughly wash the potatoes, then peel them and cut them into thin slices. Melt the butter in a pan, then add the potatoes and brown them on both sides, turning them often. Pour in the milk and nutmeg and keep cooking the potatoes for another 15-20 minutes, until they are soft enough. 
 
Grease an ovenproof dish with some butter, then put the slices of potato inside with some of the cooking juices and the pieces of Gorgonzola, finally sprinkle some Parmigiano on top and a little chopped rosemary. Bake in a preheated oven at 220°C for about 15-20 minutes, until they are sufficiently golden brown and the cheese is nicely melted. Serve the potatoes while still nice and hot and creamy!

Image: Canva