Patate Gratinate Al Stracchino E Gorgonzola - Potato Gratin With Stracchino And Gorgonzola Cheese

• Stracchino and Gorgonzola cream
• 4 cups double cream
• 3 cups milk
• 6 tablespoons Stracchino cheese
• 3 tablespoons Gorgonzola cheese
• salt
• Pepper white
• Potatoes
• 3.5 pounds potatoes - starchy
• 1 garlic clove

1. In a heavy sauce pan, over moderate heat, warm up the milk. Add the Stracchino and Gorgonzola cheeses cut up in small pieces and mix until the cheeses are completely melted. Add the cream and season with salt and freshly white pepper to your tasting.
2. Pre-heat the oven to 250u0b0F with rack in the middle position.
3. Peel the potatoes and wash them. Cut the potatoes in thin slices with a mandolin and set aside - do not wash them after slicing them.
4. Peel and cut a garlic in half. With the cut side down, thoroughly rub the inside of 9 x 13 inches a baking dish. Butter the bottom and sides of the baking dish.
5. Put the potato slices half overlaping each other and make a first layer. Pour just enough cheese cream mixture over (don't cover them). Make another layer of potatoes and add some more cheese cream mixture. Repeat until you have finished all the potatoes. Pour the remaining cheese cream mixture over the potatoes. The dish should be filled only to 2/3.
6. Cook in the oven for about 1 1/2 hours or until the potatoes are cooked (insert the blade of a knife and they should be soft). If the gratin starts to brown before the potatoes are done, cover with aluminium foil until they are completely cooked.
7. Serve hot.

stracchino, double cream, milk, stracchino cheese, gorgonzola cheese, salt, pepper, potatoes, potatoes, garlic

Taken from food52.com/recipes/757-patate-gratinate-al-stracchino-e-gorgonzola-potato-gratin-with-stracchino-and-gorgonzola-cheese (may not work)