Gratin potatoes and sausage
Prepare the ingredients. Remove any skin from the slices of mortadella and mince coarsely. Wash rosemary, dry it, off the needles by sprigs and chop them. Pour the milk and cream in bowl and blend meta grated Parmesan cheese, a little at a time, stirring with a wooden spoon, so that the mixture is smooth and homogeneous. Season with salt and pepper, add the chopped rosemary and flavored with nutmeg.
Wash the potatoes, sbucciale and cut into very thin slices. Compose the pan. Butter the baking dish, distribute the bottom a layer of potatoes and continue alternating layers of chopped mortadella, parmesan cheese, until all the ingredients, sprinkling each time with the mixture of milk and cream.
Finish with a layer of potatoes, milk mixture and whipped cream and grated Parmesan cheese. Bake. Cover baking dish with aluminum foil and bake in preheated oven at 180° C for about 40 minutes. Remove the aluminum and distribute on the surface of a few knobs of butter. Raise the oven temperature to 200° C and forgive the gratin in the oven for at least 20 minutes, until the surface will result evenly golden and the potatoes are cooked.
Gratin bakes and let it cool for about 10 minutes at room temperature before serving.