Potato Parmigiana – an Italian recipe you’ll want to make again and again

How to make Italian potato parmigiana that you will want to make again and again

Potato parmigiana is a delicious alternative to eggplant parmigiana. Alternate layers of thinly sliced ​​potatoes with layers of cheese and cooked ham. great joy!

If you’re looking for a super easy recipe to prepare for dinner, potato parmigiana is for you. Instead of the classic eggplant or zucchini parmigiana, this variation is made by combining simple ingredients in just a few steps, without adding tomato puree or bechamel sauce.

Thinly sliced ​​potatoes are layered alternately with delicious cheese and ham and seasoned with grated parmesan and chopped sage.

When cooked, the melting cheese creates a crunchy crust on the surface that makes for a truly irresistible filling.

Method is as follows.

Ingredients (about 20 x 30 cm baking dish)

1 kg potatoes (raw and peeled)

– Emmental 250g

– 200 g provola or unsmoked cheese

– 250g mozzarella cheese

– 200g ham

– sage or rosemary to taste

– grated Parmesan cheese, optional

– 150ml milk

– extra virgin olive oil

– salt and pepper to taste

– Bread crumbs of your choice

Preparation method

The recipe for potato parmigiana is very easy to prepare. First you need to prepare all the ingredients so that you can proceed to assembling the dish.

Dice various cheeses. This recipe uses Emmental, Provola Dolce and Mozzarella, but you can use scamorza, fontina, etc. if you prefer.

Peel and wash the potatoes and cut them with a knife or mandolin. It can be sliced ​​thinly and evenly. Coat the bottom of an oven dish (about 20×30 cm) with a little olive oil and sprinkle with bread crumbs.

Put potatoes in the first layer and season with salt and pepper.

Then add three cheese cubes, a pinch of grated Parmesan cheese, and chopped fresh sage (you can also use rosemary).

Add a few slices of cooked ham, cover with potatoes and season with salt and pepper.

Continue alternating layers until the dish is full. The final layer consists of cheese and plenty of parmesan cheese.

Finally, pour some milk and extra virgin olive oil to soften the potatoes.

Bake in an oven preheated to 170 degrees for about 50 minutes.

Good appetite!

Tips and variations

Potatoes will release moisture during cooking, but don’t worry. This potato dish will be even tastier.

Other cheeses such as scamorza, fontina, or asiago can be used, and cooked ham can be substituted for speck.

For a vegetarian version, you can omit the cooked ham.

See also: Cheesecake with coffee, not baked – a delicate and fragrant dessert

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