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

INGREDIENTS:

• 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

METHOD:

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.