How to make potato parmigiana, a recipe from Italy that you will make again and again
Potato parmigiana is a delicious alternative to eggplant parmigiana: thinly sliced potatoes alternate with layers of cooked cheese and ham. Pleasant!
If you’re looking for an incredibly easy recipe to prepare for dinner, we recommend the parmigiana potato. As an alternative to classic eggplant or zucchini parmigiana, this variation is prepared without adding tomato puree or bechamel sauce, combining simple ingredients in just a few steps.
Thinly sliced potatoes alternate with layers of delicious cheese and cooked ham, all seasoned with grated parmesan and chopped sage.
When cooked, the melted cheese creates a crispy crust on the surface and an absolutely irresistible filling.
Here’s how to do it!
Ingredients (for a tin measuring approximately 20×30 cm)
1 kg potatoes (raw and peeled)
– 250 g Emmentaler
– 200 g smokeless provola or cheese
– 250 gr mozzarella
– 200 gr boiled ham
– sage or rosemary to taste
– grated parmesan, to taste
– 150 ml of milk
– extra virgin olive oil
– salt and pepper to taste
– enough breadcrumbs
Preparation of potato parmigiana recipe is very simple. First you need to prepare all the ingredients so that you can proceed to the assembly of the dish.
Different cheese cubes: in this recipe we used emmentaler, provola dolce and mozzarella, but depending on your taste you can vary with scamorza or fontina, for example.
Peel and wash the potatoes, then chop them with a knife or mandolin. Thin and even slices are made. Take a baking sheet (approximately 20×30 cm) and grease the bottom with a little olive oil, then sprinkle with some breadcrumbs.
Lay the first layer with the potatoes and season with salt and pepper.
Now add cubes of three types of cheese, a pinch of grated parmesan and some fresh chopped sage (as an alternative we can use rosemary).
Put a few pieces of cooked ham and cover with potatoes, season again with salt and pepper.
We keep switching layers until we fill the plate: the final layer will consist of cheese and a generous layer of parmesan.
Finally, pour in the milk which will make the potatoes softer and a splash of extra virgin olive oil.
Bake in a preheated oven at 170 ° for about 50 minutes.
Tips and variations
The potatoes will release water as they cook, don’t worry: that will make this potato dish even more delicious.
Other cheeses can be used, such as scamorza, Fontina or Asiago, and cooked ham can be substituted for specks.
For the vegetarian version, you can avoid adding cooked ham: it will be just as good!
See also: Cheesecake with coffee, without baking – a delicate and aromatic dessert
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