Active Time

　　35 min

　　Total Time

　　2 1/2 hr

　　Tortino di patate

　　This dish—which may be the ideal marriage of potatoes and cheese—shows that luxury ingredients like Parmigiano-Reggiano are often at their best when presented in the most straightforward way.

　　

Ingredients

Makes 8 servings

　　4 lb medium boiling potatoes

　　1 1/2 teaspoons fine sea salt

　　1 cup heavy cream

　　1 cup whole milk

　　3 tablespoons unsalted butter, softened

　　7 oz finely grated Parmigiano-Reggiano (3 1/2 cups)

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).

　　

Step 3

Stir together cream and milk.

　　

Step 4

Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.

　　

Step 5

Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.