Seek out authentic Italian fontina, the semisoft mild cheese from the Val 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
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 inches 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 cheese. Repeat the layering until you have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.
Bake until the 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.
nutrition information per serving
225 calories; 9g total fat; 28mg cholesterol; 348mg sodium; 25g carbohydrates; 2g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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