Potato and Parmesan Gratin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
(TORTINO DI PATATE ALLA PARMIGIANA) Gratins made from potatoes and other vegetables have long been a part of the country cooking around Parma. Here's a rich one that takes advantage of a star ingredient: Parmesan cheese. The dish is often served during Lent or on other meatless days. Ingredients:
2 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices |
1/4 cup (1/2 stick) butter, melted |
2 cups (packed) freshly grated parmesan cheese (about 10 ounces) |
2 cups whole milk |
Directions:
1. Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
2. Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.
|
|