Potato Parmigiana

Potato parmigiana is a variant of the better-known eggplant parmigiana, replacing eggplants with potatoes for an equally delicious result. It’s a rich and hearty dish typical of the Italian culinary tradition.

Ingredients

• 1 kg of potatoes
• 400 g of tomato purée
• 200 g of mozzarella (buffalo mozzarella is preferable)
• 100 g of grated Parmesan cheese
• Fresh basil
• 1 clove of garlic
• Salt and pepper to taste
• Extra virgin olive oil
• (Optional) 100 g of cooked ham or diced bacon to add a savory note

Preparation

1. Start by peeling the potatoes and slicing them to a thickness of about 5mm. Soak them in cold water to remove excess starch and dry them well.
2. Lightly fry the potatoes in olive oil until they are slightly golden and then set them aside on paper towels to absorb the extra oil. If you prefer a lighter version, you can boil them or bake them before assembling the parmigiana.
3. Prepare a light sauté with a drizzle of extra virgin olive oil and a clove of garlic. Add the tomato purée, salt, and pepper, and let cook for about 15 minutes on medium-low heat. Add a few basil leaves towards the end of cooking.
4. Slice the mozzarella and let it drain to remove excess whey.
5. Take a baking dish and start layering the parmigiana by creating a layer of potatoes at the bottom, then one of tomato purée, one of mozzarella, and a sprinkling of Parmesan. If you like, add the cooked ham or bacon here as well.
6. Repeat the layers until all ingredients are used up, finishing with a layer of tomato purée and plenty of Parmesan.
7. Bake the potato parmigiana at 180 °C for about 40-50 minutes, until the top is golden and crispy.
8. Once cooked, let it rest for a few minutes before serving.

Fun Facts

Potato parmigiana is a very versatile dish that lends itself to numerous variations. In some Italian regions, it’s enriched with layers of sliced hard-boiled eggs or mushrooms. It’s a dish that can be prepared in advance and often tastes even better the next day, just like lasagna.