Parmigiana di Patate

50 mins
Serves 1
facebook.com

Directions

  1. 1Wash and peel the potatoes
  2. 2Wash and peel the potatoes
  3. 3Wash and peel the potatoes
  4. 4Slice the potatoes thinly, about 2mm thick, using a mandoline or by hand
  5. 5Slice the potatoes thinly, about 2mm thick, using a mandoline or by hand
  6. 6Slice the potatoes thinly, about 2mm thick, using a mandoline or by hand
  7. 7Season the sliced potatoes with olive oil, salt, pepper, and rosemary, then mix gently
  8. 8Season the sliced potatoes with olive oil, salt, pepper, and rosemary, then mix gently
  9. 9Season the sliced potatoes with olive oil, salt, pepper, and rosemary, then mix gently
  10. 10Grease a baking dish with olive oil and sprinkle with breadcrumbs
  11. 11Grease a baking dish with olive oil and sprinkle with breadcrumbs
  12. 12Grease a baking dish with olive oil and sprinkle with breadcrumbs
  13. 13Cover the bottom of the dish with the first layer of potatoes
  14. 14Cover the bottom of the dish with the first layer of potatoes
  15. 15Cover the bottom of the dish with the first layer of potatoes
  16. 16Add the first layer of prosciutto
  17. 17Add the first layer of prosciutto
  18. 18Add the first layer of prosciutto
  19. 19Add the provola
  20. 20Add the provola
  21. 21Add the provola
  22. 22Sprinkle with parmigiano
  23. 23Sprinkle with parmigiano
  24. 24Sprinkle with parmigiano
  25. 25Drizzle with bechamel sauce
  26. 26Drizzle with bechamel sauce
  27. 27Drizzle with bechamel sauce
  28. 28Continue layering with potatoes, prosciutto, provola, parmigiano, salame and bechamel until all ingredients are used, ending with a layer of potatoes
  29. 29Continue layering with potatoes, prosciutto, provola, parmigiano, salame and bechamel until all ingredients are used, ending with a layer of potatoes
  30. 30Continue layering with potatoes, prosciutto, provola, parmigiano, salame and bechamel until all ingredients are used, ending with a layer of potatoes
  31. 31Top the final layer with bechamel, breadcrumbs, and parmigiano
  32. 32Top the final layer with bechamel, breadcrumbs, and parmigiano
  33. 33Top the final layer with bechamel, breadcrumbs, and parmigiano
  34. 34Bake in a preheated static oven at 180°C for 50 minutes
  35. 35Bake in a preheated static oven at 180°C for 50 minutes
  36. 36Bake in a preheated static oven at 180°C for 50 minutes
  37. 37Check if it’s ready with a toothpick
  38. 38Check if it’s ready with a toothpick
  39. 39Check if it’s ready with a toothpick

Ingredients

  • 600 g Patate
  • 600 g Patate
  • 600 g Patate
  • Olio extravergine d'oliva
  • Olio extravergine d'oliva
  • Olio extravergine d'oliva
  • Sale
  • Sale
  • Sale
  • Pepe
  • Pepe
  • Pepe
  • Rosmarino
  • Rosmarino
  • Rosmarino
  • Pangrattato
  • Pangrattato
  • Pangrattato
  • 150 g Prosciutto cotto
  • 150 g Prosciutto cotto
  • 150 g Prosciutto cotto
  • 200 g Provola
  • 200 g Provola
  • 200 g Provola
  • 70 g Parmigiano grattugiato
  • 70 g Parmigiano grattugiato
  • 70 g Parmigiano grattugiato
  • 150 g Besciamella
  • 150 g Besciamella
  • 150 g Besciamella
  • 70 g Salame
  • 70 g Salame
  • 70 g Salame