Place in a pot and immerse them completely in water
Lightly season with salt and add 1 tblsp Horio Cow Butter
Boil the potatoes for a half hour (they needn’t be fully cooked)
Drain potatoes and let them cool off, then slice them in round slices
Place the round slices in a pan, limiting as much as possible the uncovered spaces (the edges of the potatoes should be touching)
Chop the bacon into small pieces, about the size of a bean
Saute the bacon in a frying pan, without adding anything; Allow the bacon to saute in its own fat until they are crispy
Spread bacon on top of potatoes
In a small pot, heat the remaining butter
As soon as the butter is melted you add the flour and mix until the flour hardens
Pour the milk cream and mix well, until a thick bechamel sauce has formed
Remove from the fire and inside the pot, pour the Horio Shredded Cheese mix or the grated Horio Graviera Long Maturation cheese, some ground nutmeg and salt and pepper
Pour the bechamel ontop of the potatoes and bacon
Cover the pan with aluminum foil and cook in a preheated oven at 200 degrees for 15 minutes
Remove the pan from the oven and allow to cool before serving square shaped pieces
1.2 kg medium sized potatoes200 gr bacon4 tblsp Horio Cow Butter3 tblsp flour250 gr milk cream150 gr grated Horio Graviera Long Maturation cheese or Horio Shredded Cheese mix with Graviera1 pinch nutmegSalt, pepper
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