Potatoes au gratin is a simply recipe with some milk, butter and Provolone or other meltable cheese such as Scamorza or Asiago or even Taleggio, with a final gratin with grated Parmigiano Reggiano.
Serve 4, Preparation 15 mins, Cooking 30 – 35 mins
- Yellow potatoes 500 g
- Whole or semi-skimmed milk, 200 ml
- Parmigiano Reggiano cheese, grated 50 g
- Unsalted butter 25 g
- Salt and pepper, to taste
- Nutmeg, a pinch
- Italian Provolone cheese, sliced 50 g
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.