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Layered Potato and Cheese Casserole

Source: Italy : The Beautiful Cookbook
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  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.
2 pounds baking potatoes, of uniform size
1 tablespoon unsalted butter
1 cup shredded fontina cheese
2/3 cup grated parmesan cheese
1 cup light meat stock
Layered Potato and Cheese Casserole Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
 Cheesy Casseroles
 Italian-Style Casseroles
 Potato Casseroles
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 225
Fat. Total: 9g
Fiber: 2g
Carbohydrates, Total: 25g
Sodium: 348mg
% Cal. from Fat: 36%
Cholesterol: 28mg
Protein: 11g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Rebecca, AZ Reviewed: 09/23/2008
Layered Potato and Cheese Casserole
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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