Ingredients

• 500 g Vitelotte purple potatoes
• 500 g Marabel yellow potatoes
• 500 g sweet potatoes
• 250 g melted cheese
• 50 g walnut kernels
• extra virgin olive oil
• thyme
• salt

For the recipe of the multicolored ratatouille with cheese, peel the potatoes and cut them into thin slices (2 mm thick); the ideal would be to use a mandolin, so that they are all homogeneous. Cut out the yellow and the sweets with a 4 cm diameter pastry cutter (the viola is already the right size). Blanch the potatoes by immersing them separately in boiling water for 2 minutes, leaving the purples for last; drain and dry them. Cut the cheese into very thin slices and shape with the pastry cutter, so as to obtain discs as big as the potato slices. Arrange the potatoes by alternating the colors and slices of cheese and forming concentric rings, until a round mold of 20-25 cm in diameter is filled. Season with salt and a drizzle of oil and bake at 150 ° C for 45 minutes. Remove from the oven and complete with leaves of thyme and chopped walnut kernels.

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