POTATOES AND ROBIOLA CHEESE PATATE GRATINATE CON LA ROBIOLA

INGREDIENTS: - large potatoes chopped and steamed, 400 g - white onion chopped, 40 g - Robiola cheese dissolved in 2 tablespoons of water - broth, 3 tablespoons

METHOD: Cook chopped onion in the broth about 5 minutes, turning occasionally, until brown. Add the potatoes and let them and onions crust then turn let them crust again. Keep turning the potatoes and onions over for about 10 minutes, until they are evenly golden. Combine Robiola. Preheat oven to 200 °C. In a casserole dish mix the potatoes and bake covered in the preheated oven for 10 minutes until potatoes are golden.

The steamed potatoes, unlike those boiled, better retain the minerals and the soluble dietary fibers

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