Ratte potato gratin with parmigiano reggiano cheese

Preparation time: 60 min

Preheat your Oven at 425 °F

• Setting up

  Wash your potatoes under cold running water, drain well and place in a towel to dry.

  Melt the butter and finely grate the Parmesan.

  Get yourself a glass or earthenware gratin dish.

  Cut the Ratte potatoes in half lengthwise and score the flesh, forming diamond shapes.

• Assembly and cooking

  Place the Ratte apples in a salad bowl, add the dried parsley and garlic powder, drizzle with olive oil and season with salt and pepper. Mix gently.

  In a bowl, mix the grated Parmesan and melted butter. Once well blended, line the bottom of the gratin dish evenly.

  Next, place the Ratte apple halves flesh-side down on the Parmesan mat. Press the potatoes together. Make sure they don't overlap.

  Cooking

  Place the gratin dish in the hot oven and cook for about 25 minutes. Once the potatoes are cooked, leave the dish on the counter for about 10 minutes, so that the cheese crystallizes (hardens).