Potatoes with Speck and Crucolo Cheese Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (first course) or 4 (main course) servings
- 1 tablespoon salt
- 2/3 cup whole milk
- 2 pounds small to medium (2- to 3-inch-wide) yellow-fleshed potatoes such as yukon gold
- 1/2 pound crucolo or asiago fresco cheese, coarsely grated (2 1/2 cups)
- 2 ounces (3/4-inch-thick) slices italian speck (preferably from alto adige), cut into 3/4-inch-wide julienne strips
- Carbohydrate 28 g(9%)
- Cholesterol 57 mg(19%)
- Fat 18 g(27%)
- Fiber 3 g(13%)
- Protein 18 g(36%)
- Saturated Fat 10 g(50%)
- Sodium 579 mg(24%)
- Calories 343
Preparation Cover potatoes with cold water by 1 inch in a 4- to 5-quart pot and add salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender when pierced with a sharp knife, 15 to 20 minutes. Meanwhile, cook milk and cheese in a 2-quart heavy saucepan over low heat, stirring occasionally with a whisk or wooden spoon, just until cheese is melted and sauce is smooth (do not boil), 8 to 10 minutes. Remove from heat and stir in speck. Drain potatoes in a colander and cut in half. Serve with sauce poured over them.
