{"id":2660,"date":"2023-04-16T12:38:19","date_gmt":"2023-04-16T12:38:19","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2660"},"modified":"2023-04-16T12:38:19","modified_gmt":"2023-04-16T12:38:19","slug":"patate-alla-savoiarda-potato-and-fontina-cheese-bake","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/patate-alla-savoiarda-potato-and-fontina-cheese-bake\/","title":{"rendered":"Patate alla Savoiarda \/ Potato and Fontina Cheese Bake"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">800 g of potatoes (preferably of the same size), the skin left on<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">150 g of Fontina cheese (you can always use Taleggio, Gorgonzola Dolce or even Cheddar instead)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">150-200 ml of full fat milk<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some olive oil<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Place the potatoes in a pan, cover with cold water and season with salt.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bring to the boil on a medium heat, bring the heat down a little and boil the potatoes for about 15 minutes (if medium size, allow more time depending on the size). <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drain the potatoes and leave to cool down.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once they are easy to handle, peel the skin off and slice the potatoes evenly (not too thinly).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Brush a baking tray (i like to use a round baking tin 26-28 cm in diameter) with some olive oil<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">and neatly arrange inside the sliced potatoes, which should overlap a little.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cut into small pieces (or coarsely grate the Fontina cheese) and distribute all over the potatoes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cut into small cubes the butter and dab it all over the top.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Mix some salt with the milk and slowly pour it all over. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season the dish with some pepper and bake in the preheated oven for 20 minutes finishing it off with 5 minutes under the grill, or until the top turns beautifully golden in colour.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4: 800 g of potatoes (preferably of the same size), the skin left on 150 g of Fontina cheese (you can always use Taleggio, Gorgonzola Dolce or even Cheddar instead) 50 g of butter 150-200 ml of full fat milk salt pepper some olive oil Place the potatoes in a pan, cover with cold &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/patate-alla-savoiarda-potato-and-fontina-cheese-bake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Patate alla Savoiarda \/ Potato and Fontina Cheese Bake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2661,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[310],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2660"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2660"}],"version-history":[{"count":1,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2660\/revisions"}],"predecessor-version":[{"id":2663,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2660\/revisions\/2663"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2661"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}