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Potatoes parmigiana

Potatoes parmigiana

Potato Parmigiana recipe from of 25-03-2014 [Updated on 29-05-2017]

The potato parmigiana was for weeks one of the catchphrases of the facebook group, some time ago I had proposed a similar recipe, potatoes with milk, today I propose this variant with the bechamel suggested by the girls of the group, really very good. I cut the potatoes into thin slices and put them raw and in an hour they cook perfectly, but be careful to take the more compact and not floury yellow ones, perfect for baked preparations like this parmigiana. I greet you and leave you to the recipe, kisses to my friends and a greeting to those who pass by.

Method

How to make potato parmigiana

Peel the potatoes and slice them into fairly thin slices

Prepare the béchamel (go here to see the recipe), sprinkle a veil over the base of a 22 cm pan and cover with the potato slices, salt and pepper

Then add a veil of bechamel

Cover with a layer of cooked ham and a layer of provola cut into slices

Cover with a layer of potatoes, salt and pepper

Then again cover with bechamel, ham and provolone, finish with a layer of potatoes and cover everything with the bechamel and sprinkle with grated Parmesan. Bake the potato parmigiana at 180 ° and cook for 50 minutes / 1 hour

Once out of the oven, let it cool

Then serve the potato parmigiana on the plates

Video: Potato Al Forno. Jamie Oliver (October 2020).