Potato parmigiana:a must-try Recipe!…
Potato parmigiana is definitely for you if you are looking for a unique dish, as tasty as a pie but more reminiscent of a parmigiana-like preparation. We are accustomed to the classic eggplant parmigiana and all its variants, such as parmigiana with squash blossoms, the version with zucchini or the tasty variant with anchovies, but this variant also has it all: inviting layers of potatoes and in the middle delicate cooked ham and stringy provolone cheese, all wrapped in a creamy béchamel sauce.
Ingredients (for a 28×18 cm / 11×7 inch baking dish):
For the main dish:
- 1 kg (2.2 lbs) potatoes
- 160 g (5.6 oz) cooked ham
- 350 g (12.3 oz) mild provolone cheese
- 100 g (3.5 oz) Grana Padano cheese (or Parmesan), grated
- Salt, to taste
- Black pepper, to taste
For the béchamel sauce:
- 500 ml (2 cups) whole milk
- 50 g (3.5 tbsp) unsalted butter
- 25 g (2 tbsp) all-purpose flour (plain flour)
- Nutmeg, to taste
- Black pepper, to taste
- 1 pinch of salt
How to Prepare Potato parmigiana:
- To prepare the potato parmigiana, start with the béchamel sauce. In a saucepan pour the butter and melt it, then add the sifted flour and stir to avoid creating lumps. Add the hot milk at a trickle and continue stirring to thicken the mixture over low heat.
- Flavor the béchamel with grated nutmeg and add a pinch of salt and pepper. Continue stirring with the whisk until the béchamel has reached a creamy consistency, turn off the heat and let it cool in a bowl.
- Peel the potatoes, blanch them for ten minutes in water to soften them slightly, they should not flake but remain whole, cooking time may vary depending on the size of the potatoes. Drain them and let them cool slightly, then cut them into slices 5 mm thick.
- Then cut the provolone into slices about 5 mm thick. Take a 28×18 cm rectangular baking dish, spread a layer of béchamel sauce on the bottom, helping yourself with the back of a spoon. Lay half of the potato slices, one overlapping them a little.
- Season them with salt and pepper, then spread another layer of béchamel sauce on top, then lay half of the provolone slices on top.
- Now cover everything with half of the cooked ham. Then start with another layer: spread the béchamel sauce, sprinkle with grated cheese and lay the remaining potato slices on top.
- Cover everything with more béchamel sauce, then spread the remaining slices of cooked ham, continue again with the béchamel sauce and
- the remaining provolone cheese, and finally sprinkle the surface with grated cheese. Bake for 40-45 minutes in a static oven preheated to 180°C (350°F). After the necessary time has elapsed, you can check the cooking by poking a toothpick: if you can easily pierce the potatoes, your potato parmigiana is ready to enjoy!
Bon Appétit!
