Luscious Gratin Potato
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Loading...Luscious gratin potato is a really smart recipe that makes the classic baked potatoes (excellent but a bit common) a truly rich and succulent dish. You just have to be careful to cut your potatoes into very thin slices with which you will create layers to season with what you like best. My recipe includes ham, scamorza cheese and lots of fresh herbs Luscious gratin potato is always on my table for Sunday lunch: prepared in a few minutes, it bakes itself in the oven and makes the whole family happy
Ingredients
- "New" Potatoes 1,5 kg
- Ham 200g (cut in 2 or 3 thick slices)
- Scamorza Cheese 200g
- Breadcrumb 80 gr (approx)
- Parmesan Cheese 80 g (freshly grated)
- Aromatic Herbs: Rosemary, Sage, Bay Leaves, Thime
- Butter 2 tablespoons
- Salt & Pepper
- Extra Virgin Olive Oil
Instructions
Wash the new potatoes very well and scrape them with an abrasive sponge, then cut them into very thin slices. If, on the other hand, your potatoes are not new, you will also need to peel them
As you slice, immerse them in water so that they hydrate and do not dry out during cooking
Cut Scamorza cheese and Ham into cubes
Prepare an “aromatic dough” by mixing the breadcrumbs, grated Parmesan cheese and very finely chopped herbs
Preheat the oven to 180 ° / 375F
Line the pan with baking paper, arrange a first layer of potatoes, placing them side by side slightly overlapping. Salt, pepper, add a handful of herbs mix, ham and cheese. Repeat forming other layers, until all the ingredients are used up, and sprinkle the surface with cubes of cheese and ham, flakes of butter and other breadcrumb
Complete with plenty of oil and cook for about 40 minutes, often checking the cooking of the potatoes: they must be crunchy but soft on the inside
Notes
Luscious gratin potato uses a very smart and fast way to make any ingredient, even a very sad potato, a small gastronomy masterpiece. I'm talking about the “gratin” which involves the use of bechamel or, as in this case, flavored breadcrumbs as the top layer of the dish, which is thus enriched with a tasty crust. The gratin is a great way to cook potatoes, peppers, courgettes, onions: you just have to slice, flavor and season with care and, finally, bake
ItalianCookingTips:
If you find them, use “new” potatoes which are more tender and make the preparation softer and more delicate
ItalianCookingTips:
My “aromatic mixture” always includes breadcrumbs, Parmigiano cheese and a very fine mince of aromatic herbs. With this mix you can add flavor to anything!
ItalianCookingTips
I never put salt and pepper into the mixture but add them during preparation, layer by layer, so that you can dose them in the right way
ItalianCookingTips
You will have to slice the potatoes very, very thinly. If you don’t feel like using a knife, use a “mandolin” vegetable slicer that will make everything easier and faster
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