PATATE MARITATE

I had some leftover of bread, cheese, parsley and potatoes, so I made this Italian potato dish from the Abruzzo region. I used leftover italian Scamorza, swiss Tête de Moine and Parmesan cheese, around 120g and I always have leftover bread, collected over several days, at my disposal. Here we have a lovely dish solo or as a partner with meat/fish.

In contrast to Germany and of course France the Italians don’t use heavy cream for such a dish, instead olive oil. So, don’t be shy using olive oil for this dish.


Ingredients

1-1.2kg potatoes
Pecorino/Parmesan or Scamorza/leftover cheese
8-12 tbsp breadcrumbs (2-5 days old)
2-3 cloves garlic
parsley
olive oil



Preparation

  1. First blizz the bread to crumbs in a food-processor.

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2. Peel the potatoes and slice thinly with a mandoline. Soak in cold water for 30min

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3. Then wash them with cold water

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4. Keep dry with a kitchen towel

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5. Oil an oven-proven form. Add slices of potatoes. Also add salt&pepper, slices of garlic and cheese.

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6. Then add chopped parsley, grated cheese and breadcrumbs. Also add generous olive oil.

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7. Continue with more layers of potatoes, cheese, breadcrumbs, parsley and salt&pepper. Finally add cheese, breadcrumbs and olive oil on top.

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  1. Cover with alu foil and put in the pre-heated oven 180 C for 30min. After 30min remove foil and put for another 30-45min in the oven by 180 C or even better 200C.

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9. After removing 2 pieces from the gratin I put it back in the oven, off-heat. It turned out it was even better or more crunchy after 90min. in total. ENJOY

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