Cheesy Potatoes with Provolone and Parmigiano Cheese, simple, delicious and great as a side dish or main course.
Serve 4, Preparation 15 mins, Cooking 30 – 35 mins
- Yellow potatoes medium-sized, 500 g
- Whole or semi-skimmed milk, 200 ml
- Italian Provolone cheese, sliced 80 g
- Parmigiano Reggiano cheese, grated 50 g
- Unsalted butter 25 g
- Salt and pepper, to taste
- Nutmeg, a pinch
Preheat the oven to 180 C / Gas 4 / F 350.
Peel and blanch the potatoes for 5-6 minutes in boiling salted water.
Drain and cut them into thin rounds (less than a centimetre) and place them in a lightly buttered oven dish, making layers by adding some grated Parmesan and Provolone slices. Season with salt and pepper and cover with milk. Sprinkle the last layer with more Provolone slices, a generous handful of grated Parmigiano Reggiano, a pinch of nutmeg and a few knobs of butter.
Bake in the oven for 25 or even 30 minutes until a golden crust forms and the Provolone melts. Serve warm.