INGREDIENTS

250 grams of Adobera Cheese

6 potatoes

2 cups of whipping cream

1 cup of milk

2 cloves of garlic

1 small onion

1 teaspoon of nutmeg

2 tablespoons of vegetable oil

1 tablespoon of butter

Salt and pepper to taste 

PREPARATION

1. Preheat the oven to 180ºC.

2. Peel the potatoes and cut into thin slices.

3. Finely chop the garlic cloves. Set aside.

4. Chop the onion in very thin slices and set aside.

5. If it is one piece finely grate the nutmeg.

6. Grate the Adobera cheese. Divide into 2 parts and set aside separately.

7. Season the potatoes with salt and pepper. In a frying pan, heat the oil, and once it is very hot add the potatoes, cook while being careful not to crush them.

8. Add the cloves of garlic and then the onion. Cook for 5 minutes. Add the whipping cream, milk and nutmeg. Mix and cook over low heat for 10 minutes.

9. Remove from heat and add half of the Adobera Cheese. Mix carefully.

10. Grease a refractory with butter. Arrange the potato mixture with the Adobera Cheese. Spread over the refractory and cover with the remaining Adobera Cheese.

11. Bake for 10 minutes.

12. Serve hot.