Preparation
Put the milk in a saucepan and add butter, salt and nutmeg.
As soon as the milk has reached its boiling point, add the semolina and lower the heat; while stirring, cook the mixture for a few minutes, until the semolina has thickened.
Turn the flame off, add the two egg yolks, 50g of grated cheese and mix until obtaining a homogeneous mixture.
Pour the mixture onto a piece of parchment paper and, using a wet wooden spoon, roll it into a cylinder about 6/7 cm in diameter.
Once cooled and hardened, remove the parchment paper and using a wet knife cut the cylinder into small slices with a thickness of about 1 cm.
Put the slices on a buttered casserole, slightly overlapping one slice on the other, cover with butter flakes and the remaining grated cheese.
Bake in a hot oven at 180° and cook for about 20-25 minutes, until the surface is browned
Ingredients for 6 people
250 gr of semolina
1 l Fresh whole / semi-skimmed milk
50 gr of butter
2 egg yolks
50 gr grated cheese
salt
nutmeg
For the gratin
80 gr of butter
70 gr of grated cheese
