Serve up these potato wedges Italian four-cheese style, a truly delicious mix of Gorgonzola Dolce, Asiago, Fontina and Parmigiano.
Serves 2, Preparation 10 minutes, Cooking 30 minutes
- 4 medium-small potatoes, peeled
- Gorgonzola Dolce cheese, 50 g
- Asiago cheese 20 g
- Fontina cheese, 20 g
- Grated Parmigiano cheese, 20 g
- Whole milk, 30 ml
- Unsalted butter, a knob
- Extra Virgin Olive Oil – EVOO, a drizzle
- Salt, a pinch
Preheat the oven to 180° C / 350 F / Gas 4.
Cut the potatoes into wedges and place them in a bowl with cold water to prevent them from blackening.
Meantime, bring plenty of water to the boil in a saucepan, add potatoes, blanch them from 3 to 5 minutes, just long enough to soften yet still firm.
Drain potatoes, pat dry with kitchen rolls, return them to a lightly buttered and oiled oven dish.
In a small saucepan heat the milk without bringing it to the boil, add the shredded cheeses, stir until melted, add grated Parmigiano cheese, stir again, pour it over potatoes evenly, place in the pre-heated static oven from 20 to 30 mins or until a nice crust forms on top.