I ate something similar in Chile (see here) and I managed to do it at home. The flavor was very similar, the appearance not so much. I think the original recipe (from Chile) was made in the form of a pound cake and then sliced, but you have to wait for it to be warm before slicing to be able to cut it perfectly. There was a lot of anxiety here as soon as it came out of the oven, but in the end it worked. Let’s get to the recipe:
Start with the cream, mixing:
– 100ml whey-free cream;
– 2 tablespoons of ricotta cream (or cottage cheese);
– 1 yolk;
– salt and nutmeg to taste.
* It is important that the cream is very salty because there will be no salt on the potatoes.
Slice 6 potatoes into very thin slices.
I used this vegetable slicer that Keita He sent it to me and it’s excellent (I used to use a food processor before, but its nozzle is narrow and I could only slice small potatoes).
Grease a baking dish with butter or margarine and start with a thin layer of potatoes, then cream (also in a small amount) and alternate. At the end, finish with cream and grated parmesan cheese.
Bake in a preheated medium oven covered with aluminum foil for 35 minutes. Remove the paper and return to the oven to brown (mine looks beautiful like this because the oven has a grill).
* If you prefer, you can make the white sauce (or béchamel) and mix in an egg yolk (the yolk is used to make it firm like a pie, otherwise it will fall apart when cutting).
This recipe yields 6 servings.
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