Layered Potato and Cheese Casserole
Source of Recipe
Italy Today the Beautiful Cookbook
Recipe Introduction
Seek out authentic Italian Fontina, the semisoft mild cheese from the Valle d'Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad.
List of Ingredients
- 2 pounds baking potatoes, of uniform size
- 1 tablespoon unsalted butter
- salt
- 1 cup shredded fontina cheese
- 2/3 cup grated parmesan cheese
- 1 cup light meat stock
Instructions
- Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are sliced, place them in the water. When they have all been sliced, drain well and lay out on a kitchen towel to dry.
- Preheat an oven to 300 Degrees F. Grease a baking dish about 9 1/2 in in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower. Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until you have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.
- Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1 1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot directly from the dish.
Final Comments
Servings: 6
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