To prepare the potato parmigiana, start with the béchamel sauce. Melt the butter in a saucepan
INGREDIENTS FOR THE PARMIGIANA Potatoes 2 ¼ lbs (1 kg) Cooked ham 5.65 oz (160 g) Provola cheese 1 ¾ oz (50 g) Parmigiano Reggiano DOP cheese 1 ¾ oz (50 g) Fine salt to taste Black pepper to taste
FOR THE BÉCHAMEL SAUCE Whole milk 2 ¼ cups (500 g) Butter 3 tbsp (50 g) Flour 00 3 tbsp (25 g) Nutmeg to taste Black pepper to taste Fine salt 1 pinch
1, then add the sifted flour and stir to prevent lumps from forming 2. Add the hot milk a trickle at a time 3 and keep stirring to thicken the mixture over low heat. Flavor the béchamel with grated nutmeg 4 and add a pinch of salt and pepper. Continue to mix with a beater until the béchamel has reached a creamy consistency 5, then turn off the heat and leave to cool in a bowl 6. Peel the potatoes 7, blanch for 10 minutes to soften them slightly so that they do not flake but remain intact 8. Cooking time may vary depending on the size of the potatoes. Drain them and allow to cool slightly before cutting them into slices of around ¼ inch (5 mm) thick 9. Next, cut the provola cheese into slices around ¼ inch (5 mm) thick 10. Take a rectangular oven dish measuring 11×7 inches (28×18 cm) and spread a layer of béchamel sauce on the bottom using the back of a spoon 11. Lay half of the potato slices next to one other 12. Season with salt and pepper 13, then spread another layer of béchamel sauce on top 14, followed by half of the provola cheese slices 15.Cover everything with half of the cooked ham 16 and start with another layer. Spread the béchamel sauce over the top, sprinkle with grated cheese 17, and lay the remaining potato slices on top 18. Cover everything with more béchamel sauce 19, lay the remaining slices of cooked ham on top 20, add another layer of béchamel sauce 21 and the remaining Provola 22, and sprinkle the grated cheese over the top to finish 23. Bake for 45 minutes in a conventional oven preheated to 350-365°F (180-185°C). Once the necessary time has passed, check that the dish is cooked by inserting a toothpick: If you can easily pierce the potatoes, your potato parmigiana is ready to serve 24!
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To prepare the potato parmigiana, start with the béchamel sauce. Melt the butter in a saucepan
INGREDIENTS FOR THE PARMIGIANA
Potatoes 2 ¼ lbs (1 kg)
Cooked ham 5.65 oz (160 g)
Provola cheese 1 ¾ oz (50 g)
Parmigiano Reggiano DOP cheese 1 ¾ oz (50 g)
Fine salt to taste
Black pepper to taste
FOR THE BÉCHAMEL SAUCE
Whole milk 2 ¼ cups (500 g)
Butter 3 tbsp (50 g)
Flour 00 3 tbsp (25 g)
Nutmeg to taste
Black pepper to taste
Fine salt 1 pinch
1, then add the sifted flour and stir to prevent lumps from forming
2. Add the hot milk a trickle at a time
3 and keep stirring to thicken the mixture over low heat.
Flavor the béchamel with grated nutmeg
4 and add a pinch of salt and pepper. Continue to mix with a beater until the béchamel has reached a creamy consistency
5, then turn off the heat and leave to cool in a bowl
6. Peel the potatoes
7, blanch for 10 minutes to soften them slightly so that they do not flake but remain intact
8. Cooking time may vary depending on the size of the potatoes. Drain them and allow to cool slightly before cutting them into slices of around ¼ inch (5 mm) thick
9. Next, cut the provola cheese into slices around ¼ inch (5 mm) thick
10. Take a rectangular oven dish measuring 11×7 inches (28×18 cm) and spread a layer of béchamel sauce on the bottom using the back of a spoon
11. Lay half of the potato slices next to one other
12. Season with salt and pepper
13, then spread another layer of béchamel sauce on top
14, followed by half of the provola cheese slices
15.Cover everything with half of the cooked ham
16 and start with another layer. Spread the béchamel sauce over the top, sprinkle with grated cheese
17, and lay the remaining potato slices on top
18. Cover everything with more béchamel sauce
19, lay the remaining slices of cooked ham on top
20, add another layer of béchamel sauce
21 and the remaining Provola
22, and sprinkle the grated cheese over the top to finish
23. Bake for 45 minutes in a conventional oven preheated to 350-365°F (180-185°C). Once the necessary time has passed, check that the dish is cooked by inserting a toothpick: If you can easily pierce the potatoes, your potato parmigiana is ready to serve
24!
Would this pass as a potato au gratin too?
Would be pass as a potato au gratin too?