Wash the potatoes and peel them. Slice into rounds. Salt them and fry in a pan in batches over medium heat, turning them occasionally but not allowing them to brown. Place them in a deep glass or oven-safe clay dish.
In a bowl, beat the eggs, add almost all the cheese, and pour in the milk gradually, adding salt and checking for the right seasoning. This mixture is poured over the potatoes, gently stirring them with a fork to ensure they are all soaked in the cream.
Sprinkle the remaining cheese on top and bake in the oven at 180ºC for 30 minutes until golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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