Potato Parmigiana 

Potato parmigiana is definitely for you if you are looking for a single dish, tasty as a pie but more reminiscent of a preparation similar to parmigiana. We are used to the classic eggplant parmigiana and all its variations, such as the zucchini flower parmigiana, the version with zucchini or the delicious variant with anchovies, but even this variant has it all: inviting layers of potatoes and in the middle delicate cooked prosciutto and stringy provolone, all wrapped in a creamy béchamel sauce. Quick and easy to make, parmigiana can be the perfect solution both for a last-minute lunch and to set a festive Sunday table even if your time is short: you could even think of assembling it a few days in advance and cooking it at the moment, it will be a delight. You can't go wrong with potato parmigiana, try it to believe it!

INGREDIENTS

Potatoes 1 Kg

Cooked prosciutto 160 g

Sweet provolone cheese 350 g

Grana Padano (to be grated) 100 g

Fine salt to taste

Black pepper to taste

FOR THE BÉCHAMEL SAUCE

Whole milk 500 g

Butter 50 g

Flour 25 g

Nutmeg to taste

Black pepper to taste

Fine salt 1 pinch

PREPARATION

To prepare the potato parmigiana, start with the béchamel sauce. Pour the butter into a pan and let it melt, then add the sifted flour and stir so as not to create lumps. Add the hot milk slowly and keep stirring to thicken the mixture over low heat. Flavour the béchamel sauce with grated nutmeg and add a pinch of salt and pepper. Continue to stir with the whisk until the béchamel has reached a creamy consistency, turn off the heat and let it cool in a bowl. Peel the potatoes, blanch them for 10 minutes in water to soften them slightly, they should not flake but remain intact, the cooking time may vary depending on the size of the potatoes. Drain them and let them cool slightly, then cut them into 5 mm thick slices Then cut the provolone into slices about 5 mm thick. Take a 28x18 cm rectangular baking dish, spread a layer of béchamel sauce on the bottom, using the back of a spoon. Place half of the potato slices, overlapping them a little. Season with salt and pepper then spread another layer of béchamel sauce on top, then place half of the slices of provolone cheese. Now cover everything with half a dose of cooked prosciutto. Then start with another layer: spread the béchamel sauce, sprinkle with grated cheese and place the remaining potato slices on top. Cover everything with more béchamel sauce, then spread the remaining slices of cooked ham, continue with the béchamel sauce and the remaining provolone cheese and to finish, sprinkle the surface with grated cheese. Bake for 40-45 minutes in a static oven preheated to 180°C. After the necessary time has elapsed, you can check the cooking by inserting a toothpick: if you can easily skewer the potatoes, your potato parmigiana is ready to enjoy

PRESERVATION

You can assemble the parmigiana up to 2 days before baking, storing it in the refrigerator covered with plastic wrap. Once cooked and cooled, store it for 3 days in the refrigerator in an airtight container. Freezing is recommended, in the same mode.

ADVICE

You can add the cured meat and cheese of your choice to the potato parmigiana: try mortadella and emmental, for example! To give the dish an extra edge, alternate the layers with chopped walnuts and arugula!!