Four Cheese Italian Scalloped Potatoes
Before I discovered scalloped potatoes at my friends’ homes, we had our own version. We often fried potatoes in the shape of a pie and it was the cheese that acted like glue. Four Cheese Italian Scalloped Potatoes brings together my favourite cheese and olive oil to make this crispy layered potato dish. Another name for scalloped potatoes in cooking is Gratin and this refers to the type of dish used to cook the potatoes. Prepared in a shallow casserole dish, these types of potatoes consist of eggs, butter and milk for a sauce.
My nonna Emilia was the queen of cooking potatoes. Her fried potatoes would fill the streets in Little Italy with irresistible aroma. Even in her little town of Figline Vegliaturo in Calabria Italy, friends were drawn to her house by the aroma. They often thought that she made an elaborate meal; however, she simply fried potatoes adding garlic and oregano. Like nonna Emilia, I like simple, but good ingredients. This recipe will not disappoint you.
This dish could also serve as a main. I would serve it with a salad. If you like this dish, don’t forget to check out this previous recipe: https://recipesatmytable.com/tiella-with-zucchini-and-potatoes/
Slice the potatoes lengthwise on a mandolin.
Olive oil and seasoning go in next.
All the goodness of cheese in a bowl.
Place some parchment paper on the bottom of a springform pan.
Half the potatoes go in with a little drizzle of olive oil.
The rest of the potatoes go in and then the last layer of cheese.
All golden and out of the oven.
The rim comes off the pan and the layers are all browned.
Four Cheese Italian Scalloped Potatoes
These potatoes will be a hit at your table!!
Ingredients
- 6 russet potatoes cut on mandolin
- 1/4 cup olive oil tossing
- 11/4 cup four cheese Italiano ( reserve 1/4 for top) parmesan, provolone, emmental, mozzarella
- 1/4 cup grated parmesan
- 1 tbsp Italian seasoning
- salt and pepper
Instructions
-
Set oven to 400 F.
Prepare a 9 inch springform pan. Place a parchment paper round on the bottom. Grease sides with a little butter or olive oil.
Use a mandolin to slice the peeled and washed potatoes.
Toss the potatoes with the olive oil, cheese, Italian seasoning and salt and pepper.
Put half the potatoes into the pan and drizzle a little olive oil over them.
Place the remainder of the potatoes in the pan, drizzle with olive oil and sprinkle with the remainder 1/4 cup of cheese.
Cover with aluminum foil and place into oven for 45 minutes.
Remove from oven and lift off foil.
Place back into the oven for another 15 minutes, reducing heat to 375.
Remove and I topped it with caramelized onions today.
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