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
- First blizz the bread to crumbs in a food-processor.
2. Peel the potatoes and slice thinly with a mandoline. Soak in cold water for 30min
3. Then wash them with cold water
4. Keep dry with a kitchen towel
5. Oil an oven-proven form. Add slices of potatoes. Also add salt&pepper, slices of garlic and cheese.
6. Then add chopped parsley, grated cheese and breadcrumbs. Also add generous olive oil.
7. Continue with more layers of potatoes, cheese, breadcrumbs, parsley and salt&pepper. Finally add cheese, breadcrumbs and olive oil on top.
- 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.
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