A delicious recipe with Tomme Catalane Urgélia PDO cheese!
- 1,5 kg of potatoes
- 300 g of veal
- 300 g of Tomme Catalane Urgélia DPO cheese
- 2 shallots
- 20 cl of white wine
Mince the shallots and cut the veal into dices. Brown them into 20g of butter. Then, add 20 cl of white wine and let it simmer during 10 min.
Wash, peel and cut the potatoes into thin slices.
Remove from the heat and add the cream, salt and pepper.
In the casserole dish, put some butter and a layer of potatoes. Cover with cheese.
Bake at 200°C during 40 minutes.
If you want to keep the cheese fondant, you can cover the casserole dish during the cooking.