Italian Vegetables Recipes


Parmigiana di Patate is an easy and delicious recipe, perfect as an appetizer or second course.

I took inspiration from the classic parmigiana, but replacing the eggplant with potatoes.




Yield: Serves 5
  • 2 lb potatoes
  • 6 oz provolone or shredded mozzarella
  • 8 oz grated parmigiano reggiano cheese
  • 3 to 4 tbsp extra virgin olive oil
  • rosemary leaves as needed
  • salt to taste
1. Wash and peel the potatoes. Cut into thin slices, you can use a mandoline for this purpose.
2. Drizzle with olive oil. Mix properly
3. Spread a thin layer of olive oil on the base of a baking dish.
4. Spread a layer of sliced potatoes.
5. Add a few sprigs of rosemary.
6. Add a layer of provolone or mozzarella
7. Follow with a thin layer of grated parmigiano reggiano cheese.
8. Repeat layering until all the potatoes are finished. Finally top with a layer of parmigiano reggiano cheese and provolone or mozzarella and a few sprigs of rosemary. Add a drizzle of olive oil.
9.Cover the top of the dish with foil paper. Make sugar to cover the sides.
10. Bake in a preheated oven at 356 F for 25 minutes then remove the foil and  bake for another 8 to 10 minutes or until light golden brown on top.
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