A good dish for a buffet spread, this dish makes use of Alto Adige favorites.

Ingredients

• 2 pounds small Yukon Gold potatoes
• 2/3 cup whole milk
• 1/2 pound Asiago Fresco, grated coarsley
• Salt to taste
• 2 ounces Speck, sliced and cut into 3/4-inch by 3/4-inch strips
• 1/4 up parsley, chopped

Cover potatoes with 1- inch water in a large pot of salted water. Bring to a boil over high heat, reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes more. Meanwhile, place cheese and milk in a heavy-bottomed saucepan, and cook over medium heat, stirring until cheese melts and sauce is smooth, about 8-10 minutes. Salt lightly. Stir in Speck strips.  Drain potatoes when tender, cut in half, and arrange on a platter. Spoon Asiago and Speck sauce over the potatoes, sprinkle with chopped parsley, and serve. 

Adapted from Epicurious.com