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    Potato Cake with Cheese

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    Potato Cake with Cheese

    In Rome, this is made with Caciotta, a local sheep's cheese. As an alternative, try a medium-strength, hard goat's cheese such as Village Green, or a sheep's cheese such as Manchego.

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4 - 6


    • 300 ml chicken stock
    • 200g medium-strength hard goat's or sheep's cheese, grated
    • salt and freshly ground black pepper
    • 2 medium onions
    • 1.20 kg waxy potatoes
    • Softened butter for greasing


    1. Preheat the oven to 190°C, gas mark 5. Generously butter a lasagne dish measuring about 20 x 28cm.
    2. Peel the potatoes and slice them very finely, preferably using a mandolin. Do the same with the onions.
    3. Line the lasagne dish with a layer of potato slices, cover with a layer of onion, season well, then scatter some of the cheese over. Continue in this way until all the ingredients are used up, ending with a layer of potato.
    4. Pour on the chicken stock (it should just cover the potatoes, so add more if necessary). Bake for 1 hour or until the potatoes are tender and golden brown on top. Turn out, slice into portions like a cake and serve straight away.

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