Potato tart

To prepare the potato tart start by washing and peeling the potatoes 1. Grate them using a grater with large holes 2 and place them inside a colander over a bowl 3.

Gently wring them out by lightly pressing with a spatula, to eliminate excess water 4. To dry the potatoes even more, spread them on clean cloth using a fork 5. Cover with another cloth and dab them until completely dry 6. In the meantime preheat a static oven to 360°F (182°C).

Place the potatoes in a bowl 7 and season with salt 8 and pepper 9.

Now add the fresh cream 10, the thyme leaves 11 and the egg 12.

Stir all the ingredients together thoroughly 13. Butter an 8" (22 cm) mold with an extractable bottom and coat in breadcrumbs 14. Pour the mixture into the mold 15

and spread it over the entire surface with a fork, delicately pressing down on the sides (16-17). Bake in a static oven preheated to 355°F (180°C). for around 35 minutes, until the sides are nicely golden 18.

Remove your base from the oven and fill with the sliced cheese 19, prosciutto cotto 20 and gorgonzola cheese. For the latter, simply spread it over the tart using a spoon 21.

Now 22 place the tart back in the oven, once more at 355°F (180°C), for another 10 minutes. Remove from the oven 23 as soon as the cheese melts, remove from the mold and enjoy your potato tart 24.