First wash and peel the potatoes. Then grate them finely using a large grater.
At this point, add the 00 flour, a drizzle of oil, salt, pepper, and a little fresh rosemary to the potatoes and mix everything until you obtain a compact and homogeneous mixture.
To give the dough an extra boost, add a generous portion of Gorgonzola Gran Riserva Leonardi IGOR. Mix again.
Line a round baking pan with baking paper and then drizzle it with extra virgin olive oil and a generous layer of polenta flour.
Then, place the mixture obtained previously, using a spatula or a spoon, applying light pressure and spreading it evenly over the entire surface.
Next, using a mandolin, slice the red onions and sprinkle them over the entire surface.
Then bake at 250ºC, static oven, in the lower part of the oven for the first 10 minutes. Next, move the pan to the middle of the oven and bake for another 15/20 minutes at 180ºC.
Remove from the oven, portion and serve.

• Potatoes, 750 gr
• 00 flour, 100 g
• Gorgonzola Gran Riserva Leonardi IGOR, 100 g for the dough + as needed for topping
• Red onion, 200 gr
• Fine salt, to taste
• Black pepper, to taste
• Fresh rosemary, to taste
• Fresh chives, to taste
• Extra virgin olive oil, to taste
• Polenta or semolina, to taste