Two cheese potato au gratin

Boil potatoes in salted water. When well cooked, peel.

While potatoes are cooking, melt Piave Medium in hot milk to obtain a soft, not too liquid-like cream.

Cut potatoes into round slices of 1 cm (1/2 inch) thickness and place in a buttered baked dish slightly overlapping one slice over the other. Cover with grated Piave Extra Aged Cheese and dusting of nutmeg and salt. Pour the cream and dot with butter. Bake in a preheated oven (190°-200° C) (375°-400° F) for about half an hour or until golden. This dish may be served as a first course or to accompany a roast thereby becoming a complete dish.