DIRECTIONS

1. Peel the potatoes
2. Place in a pot and immerse them completely in water
3. Lightly season with salt and add 1 tbsp Horio Soft with Cow Butter
4. Boil the potatoes for a half hour (they needn’t be fully cooked)
5. Drain potatoes and let them cool off, then slice them into round slices
6. Place the round slices in a pan, limiting as much as possible the uncovered spaces (the edges of the potatoes should be touching)
7. Chop the bacon into small pieces, about the size of a bean
8. Saute the bacon in a frying pan, without adding anything; Allow the bacon to saute in its own fat until they are crispy
9. Spread bacon on top of potatoes
10. In a small pot, heat the remaining butter
11. As soon as the butter is melted you add the flour and mix until the flour hardens
12. Pour the milk cream and mix well, until a thick bechamel sauce has formed
13. Remove from the fire and inside the pot, pour the grated Horio Graviera Long Maturation cheese, some ground nutmeg and salt and pepper
14. Pour the bechamel on top of the potatoes and bacon
15. Cover the pan with aluminum foil and cook in a preheated oven at 200 degrees for 15 minutes
16. Remove the pan from the oven and allow it to cool before serving square-shaped pieces