To prepare a delicious potato and cheese tart, it is essential to start with the potatoes, which are the base of this dish. So, begin by washing the potatoes well under a stream of cold water to remove any impurities or dirt. Then, place them in a pot with cold water, add salt, and bring them to a boil. It is important not to boil them too much, as you will be slicing them, and their texture should remain firm. The boiling time should be about 15-20 minutes, depending on the size of the potatoes. Once they are ready, carefully drain them and let them cool slightly. After they have cooled, peel them and slice them into rounds about 1 cm thick.
Next, prepare the quiche dish with a diameter of 26-28 cm, greasing it well with butter to prevent sticking. Arrange the slices of potatoes in the prepared dish, making sure to distribute them evenly so that each piece is visible. You can choose to layer them or arrange them in concentric circles for a more attractive appearance.
After you have arranged the potatoes, pour the milk over them, ensuring they soak evenly. The next step is to prepare the cheese. Cut the cheese into cubes of about 2 x 2 cm and generously sprinkle them over the potatoes so that they melt beautifully during baking.
Next, wash the green onions and slice them thinly, which you will add over the layer of cheese. These will provide an extra flavor and a pleasant contrast of textures. Then, slice some cubes of butter very thinly and sprinkle them over the ingredients in the dish. Add the finely chopped parsley leaves, which will add a touch of freshness to the dish.
To enhance the flavors, add salt and a mix of white, green, and black pepper, along with a little paprika, to taste. Don't forget a subtle hint of nutmeg, which will highlight all the ingredients.
Preheat the oven to 180 degrees Celsius, then place the dish on the middle rack. Let the dish bake for 10-12 minutes, until the cheese turns golden and milk bubbles begin to form.
After this time, take the dish out of the oven and let it rest for a few minutes before serving. This potato and cheese tart is perfect as both a main dish and an appetizer, bringing a touch of flavor and comfort to every serving. Enjoy every bite, relishing the delicious combination of flavors!
Next, prepare the quiche dish with a diameter of 26-28 cm, greasing it well with butter to prevent sticking. Arrange the slices of potatoes in the prepared dish, making sure to distribute them evenly so that each piece is visible. You can choose to layer them or arrange them in concentric circles for a more attractive appearance.
After you have arranged the potatoes, pour the milk over them, ensuring they soak evenly. The next step is to prepare the cheese. Cut the cheese into cubes of about 2 x 2 cm and generously sprinkle them over the potatoes so that they melt beautifully during baking.
Next, wash the green onions and slice them thinly, which you will add over the layer of cheese. These will provide an extra flavor and a pleasant contrast of textures. Then, slice some cubes of butter very thinly and sprinkle them over the ingredients in the dish. Add the finely chopped parsley leaves, which will add a touch of freshness to the dish.
To enhance the flavors, add salt and a mix of white, green, and black pepper, along with a little paprika, to taste. Don't forget a subtle hint of nutmeg, which will highlight all the ingredients.
Preheat the oven to 180 degrees Celsius, then place the dish on the middle rack. Let the dish bake for 10-12 minutes, until the cheese turns golden and milk bubbles begin to form.
After this time, take the dish out of the oven and let it rest for a few minutes before serving. This potato and cheese tart is perfect as both a main dish and an appetizer, bringing a touch of flavor and comfort to every serving. Enjoy every bite, relishing the delicious combination of flavors!
Ingredients
- 6 large potatoes or 7 medium-sized potatoes - 60 ml milk - 100 g smoked gouda cheese, very thinly sliced - 30 g garlic butter - 3 green onion stalks - 1 tablespoon of fresh parsley leaves - a pinch of nutmeg - finely ground sea salt - a mix of white, green, black pepper and paprika - butter for greasing the baking dish