Potato Parmigiana Quick and easy recipe
Potatoes parmigiana: a few years ago I would have called him potato pie, similar in flavor to the potato gateau (even if the latter is a bit lighter as it does not involve the use of béchamel) but in recent times it rages on social networks with this name and I had to try this recipe, there is little to say: it's really good! It's not quite the most dietetic dish in the world, but with small portions it can be done! Try it!
Ingredients for 6 people
- 800 gr of potatoes
- 100 gr of mozzarella / provolone
- 4 slices of cooked ham (or speck)
- 200 ml of bechamel (ready-made one is fine too)
- 6 tablespoons of grated Parmesan
- salt and pepper
Similar recipe: Potato gateau
How to make potato Parmigiana
Peel the potatoes, wash them under running water and cut them into 2-3 mm thick slices, pour them into a large pot with boiling salted water and cook over high heat for 4-5 minutes
put a little béchamel on the bottom of a baking dish, and arrange the potato slices for the first layer,
then the slices or cubes of provolone/ fior di latte (it is important that it is dry enough, so it is better to keep it in the fridge for a few hours before being used)
then add a couple of slices of Ham (or speck)
a little bit of Parmesan grated e black pepper
a little bit of bechamel
and repeat with another layer of all the ingredients, until you finish with Parmesan and a little breadcrumbs. I made it in 2 layers, but 3 layers are fine too, obviously the portions on the plate will have to be smaller !!). Bake at 180 degrees for 30 minutes or in any case until a golden brown coating has formed on the surface
and here is yours Potatoes parmigiana. Let it cool for about ten minutes, plate up and serve. Enjoy your meal!
WINE PAIRING: White wine with a thin body such as Bianco del Sannio or Trebbiano di Romagna.
In this blog for wine and liqueur combinations I consulted the site: www.bodegasdevino.org
Enjoy your meal!