1 kg potatoes 200 ml fresh milk 300 ml cooking crème CREMIO
250 g yellow cheese (Kashkaval or similar)
salt and black pepper
rosemary
Slice the potatoes into rounds, place them in a pot, and cover with the fresh milk and CREMIO cooking crème. Season with salt, black pepper, and rosemary. Cook over medium heat for 10 minutes. Arrange the half-cooked potatoes in a baking dish and pour over the sauce in which they were boiled. Sprinkle with grated cheese and bake for 20 minutes at 200°C.
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