Potatoes Dietrich
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- potatoes
- truffles
- béchamel
- Parmesan cheese
Instructions
- Prepare the potatoes as in the preceding receipt, hollowing them out but keeping the cut-off piece as a lid.
- Fill them with a paste of finely diced truffles, béchamel and Parmesan cheese.
- Put the lids back on, set the potatoes in tins and give them a quarter of an hour in the oven.