For the tart:
500 g of yellow potatoes
200g of fontina
250 ml of whole milk
100g of butter
Salt and pepper
Wash and boil the potatoes in their skins for 10 minutes in a saucepan with boiling salted water. Drain them, peel them, let them cool and cut them into 5 mm thick slices.
Cut the cheese into thin slices. Pour a little milk into the molds, take a layer of potatoes, cover with some slices of cheese and a few flakes of butter.
Salt, pepper and add a sprinkling of nutmeg. Repeat the operation until the ingredients are finished and then pour in the remaining milk. Bake the molds at 180 degrees for about 20 minutes. Serve hot and enjoy your meal.