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Peel the potatoes and cut them into 1 mm thick slices with a mandoline. Set aside in water to stop them oxidising.
In a square mould lay out a layer of potato, cover it with red mojo and lightly salt. Repeat the process 8 times.
Follow this procedure 8 times, alternating the Picón Mojo with the Green Mojo. Cover with aluminium foil and cook in the oven at 160 ºC for 1 hour and 15 minutes then remove from the oven and leave to cool.
Once cold, cut it to obtain half of the gratin green and half red. Make 2 cm cubes and set aside.
Separately, mix the cream cheese with the cream and a pinch of salt. Set it aside in a pastry sleeve.
Pipe some cream cheese on to the surface of the gratin and sprinkle some chopped chives on it. Skewer and serve.