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Layered Potato and Cheese Casserole

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Source: Italy : The Beautiful Cookbook

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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  Serves 6

Seek out authentic Italian Fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad.

RECIPE INGREDIENTS

2 pounds baking potatoes, of uniform size

1 tablespoon unsalted butter

Salt

1 cup shredded fontina cheese

2/3 cup grated parmesan cheese

1 cup light meat stock

DIRECTIONS

Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are sliced, place them in the water. When they have all been sliced, drain well and lay out on a kitchen towel to dry.

Preheat an oven to 300 degrees F.

Grease a baking dish about 9 1/2 in in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower. Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until you have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.

Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1-1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot directly from the dish.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 6

Calories:

225

Fat. Total:

Fiber:

Carbohydrates, Total:

25g

Sodium:

348mg

% Cal. from Fat:

36%

Cholesterol:

28mg

Protein:

11g

Spotlight Recipe Review

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Rating:

by: Rebecca, AZ

Reviewed: 09/23/2008

Layered Potato and Cheese Casserole

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This was delicious. I would make it again, very soon. I didn't have the cheese the recipe called for, I used shredded chedder, which naturally gave it a very different flavor, and yet, it was still good. Used Yukon Gold potatoes, very sweet and creamy!

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