Potato Parmigiana

Potato parmigiana is a variant of the better-known eggplant parmigiana, which replaces the eggplant with potatoes for an equally tasty result. It is a rich and substantial dish typical of Italian culinary tradition.

Ingredients

• 1 kg potatoes
• 400 g tomato passata
• 200 g mozzarella (better if buffalo)
• 100 g grated parmesan
• Fresh basil
• 1 clove of garlic
• Salt and pepper to taste
• Extra virgin olive oil
• (Optional) 100 g cooked ham or pancetta cubes 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 become lightly golden and set them aside on paper towels to remove excess oil. If you prefer a lighter version, you can boil them or cook them in the oven before assembling the parmigiana.
3. Prepare a light soffritto with a drizzle of extra virgin olive oil and a clove of garlic. Add the tomato passata, salt and pepper, and let it cook for about 15 minutes over medium-low heat. Add some 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 assembling the parmigiana by creating a layer of potatoes on the bottom, then one of tomato sauce, one of mozzarella, and a sprinkle of parmesan. If desired, add the cooked ham or pancetta here as well.
6. Repeat the layers until the ingredients are used up, finishing with a layer of sauce and plenty of parmesan.
7. Bake the potato parmigiana at 180 °C for about 40-50 minutes, until golden and crispy on the surface.
8. Once cooked, let it rest for a few minutes before serving.

Trivia

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