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Ingredients for 4 people
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- 1 ¾ pounds potatoes
- 6 1/3 ounces prosciutto sliced
- 2 cups Parmigiano Reggiano cheese grated
- 6 1/3 ounces Emmenthaler cheese
- Salt to taste
- 3 ½ tablespoons butter
Le Ricette
Potato and Cheese Gratin
di Academia Barilla
PREPARATION TIME
70 min
70 min
DIFFICULTY
Medium
Medium
TYPE
Appetizer
Appetizer
Tags
Ingredients for 4 people
1 ¾ pounds potatoes
6 1/3 ounces prosciutto sliced
2 cups Parmigiano Reggiano cheese grated
6 1/3 ounces Emmenthaler cheese
Salt to taste
3 ½ tablespoons butter
Ingredients
Parmigiano-Reggiano DOP
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Preparation 40 minutes preparation + 30 minutes cooking
Boil potatoes in salted water, then peel and cut into medium slices. Oil a baking dish, arrange one layer of potatoes on the bottom, cover with a layer of sliced prosciutto, Emmenthaler and Parmigiano Reggiano.
Add another layer of potatoes and continue this process until all ingredients are used up. Dot with butter and bake in a preheated 350°F oven for about 30 minutes.
Prodotti tipici (1)
Wine pairing
We serve it with a white wine that is straw-yellow in color with pale greenish highlights with a delicate, floral, citrus fruit (grapefruit) bouquet with exotic notes (passion fruit) and a well-balanced flavor that is mellow and not too high in alcohol content. Valle d'Aosta Petite Arvine D.O.C
Chef's Tip
When boiling the potatoes, remember a few simple rules they are to be immersed in cold salt water and, unless the recipe expressly calls for it, do not peel them before cooking so they do not lose most of their nutrients.
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