CREAMY SCALLOPED POTATOES

20' Easy 12345

1 kg potatoes
1 onion
150 g slices of cheese
2 small glasses of milk
200 ml of low fat cooking cream
150 g grated cheese
Salt and pepper
Fresh herbs to taste
Bertolli Extra Virgin Olive Oil

Preparation

Step 1

Cut the potatoes into slices that aren't too thick. Place them in a baking dish brushed with Bertolli Extra Virgin Olive Oil.

Step 2

Start layering with potatoes lightly brushed with olive oil. Cover with a layer of thinly sliced onion, then a layer of cheese slices. Repeat the layers, finishing with a layer of potatoes on top.

Step 3

Pour the milk over the top, spreading it evenly, and bake in a medium oven (170°C) for 30 minutes, covered with aluminum foil so it doesn't dry out or burn.

Step 4

Once out of the oven, pour the cream over the top, gently shaking the dish so it settles in well. Sprinkle with grated cheese and return to the oven, uncovered, under the grill until golden brown (about 15 minutes).