Tortino di patate
 
12 pounds potatoes, peeled and thinly sliced
4 large onions, thinly sliced
5 gups grated Gruyere cheese (moz can be subed)
2 cups freshly frated Parmesan cheese
6 cups milk or (3 cups milk and 3 cups vegetable broth)
1 teaspoon freshly grated nutmeg
salt
fresh ground pepper
8 table spoons butter
 
butter large baking disk
arrange half of potatoes on the bottom
cover with half of onions
then half of Gruyere cheese
sprinkle half of Parmesan cheese
repeat with remaining potatoes, onions and Gruyere cheese
 
bring milk to just below simmer
add nutmeg, salt and black pepper to taste
 
pour milk mix into baking dish
sprinkle remaining Parmesan cheese
dot with butter
 
cover loosely with aluminum foil
 
bake in preheated over at 350 degrees F for 30 mins
remove aluminum foil
bake for 40 min to 45 min or until potatoes are tinder and the top is golden 
 
serves 16 to 24