White Potato Parmigiana (Parmigiana Bianca di Patate)

White Potato Parmigiana is a comforting and delicious one-dish meal that’s quick to prepare and perfect for dinner.

With layers of tender potatoes, scamorza cheese, and cooked ham, this recipe is a satisfying and versatile option for any night of the week.

Why Nonna Suggests This Recipe

1. Simple Yet Flavorful: This dish highlights the simplicity of Italian cooking, transforming basic ingredients into a hearty meal.
2. Versatile and Customizable: Nonna loves how you can swap ingredients to suit your taste or what’s in your fridge.
3. Quick to Prepare: Perfect for busy nights, with minimal prep and the oven doing most of the work.
4. Crowd-Pleaser: Its creamy, cheesy layers are loved by kids and adults alike.
5. Make-Ahead Friendly: Great for meal prepping or storing leftovers for easy dinners.

Cooking Time

• Prep Time: 20 minutes
• Rest Time: 30 minutes (for the potatoes)
• Baking Time: 40 minutes
• Total Time: ~1 hour 30 minutes
• Servings: 6

Ingredients

• 800 g (1.75 lbs) potatoes, peeled and thinly sliced
• 200 g (7 oz) scamorza cheese (or mozzarella/provolone), thinly sliced
• 200 g (7 oz) cooked ham
• Q.b grated Parmigiano Reggiano cheese (to taste)
• 2 sprigs fresh rosemary, needles removed
• Q.b extra virgin olive oil (to taste)
• Salt and black pepper, to taste

Step-by-Step Method

1. Prepare the Potatoes:

1. Peel the potatoes and rinse under running water.
2. Using a mandoline or sharp knife, slice the potatoes thinly and evenly.
3. Place the slices in a bowl of water with a teaspoon of salt and let them soak for 30 minutes. This removes excess starch and ensures the potatoes cook evenly.
4. After soaking, drain the potatoes and pat them dry with a clean towel.

2. Assemble the Parmigiana:

1. Preheat your oven to 180°C (350°F).
2. Grease a baking dish with a drizzle of olive oil.
3. Arrange a single layer of potato slices, slightly overlapping, at the bottom of the dish.
4. Sprinkle with a pinch of salt, a little grated Parmigiano, and some rosemary needles. Add a layer of scamorza cheese and cooked ham.
5. Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.
6. Drizzle the top layer with olive oil, a sprinkle of salt and pepper, and more rosemary needles.

3. Bake the Parmigiana:

1. Cover the dish with foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for another 10 minutes, or until the top is golden and a crust has formed.
3. Test for doneness by inserting a fork into the center; if the potatoes are soft, it’s ready.

4. Serve:

1. Let the Parmigiana cool for 10 minutes before slicing and serving.
2. Serve warm as a main dish or as a side with a fresh green salad.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Choose Your Cheese: For a creamier dish, use mozzarella; for more flavor, try provolone or Gruyère.
2. Add Bechamel: For a richer parmigiana, add a layer of béchamel sauce to each layer.
3. Uniform Slices: Use a mandoline for evenly sliced potatoes to ensure they cook perfectly.
4. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
5. Enhance the Flavor: Add thin slices of onion or a sprinkle of nutmeg to elevate the flavor profile.

White Potato Parmigiana

White Potato Parmigiana is a comforting and delicious one-dish meal that's quick to prepare and perfect for dinner. With layers of tender potatoes, scamorza cheese, and cooked ham, this recipe is a satisfying and versatile option for any night of the week.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

40 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine Italian

Servings 6

Notes

Ingredients

• 800 g (1.75 lbs) potatoes, peeled and thinly sliced
• 200 g (7 oz) scamorza cheese (or mozzarella/provolone), thinly sliced
• 200 g (7 oz) cooked ham
• Q.b grated Parmesan cheese (to taste)
• 2 sprigs fresh rosemary, needles removed
• Q.b extra virgin olive oil (to taste)
• Salt and black pepper, to taste

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Step-by-Step Method

1. Prepare the Potatoes:

1. Peel the potatoes and rinse under running water.
2. Using a mandoline or sharp knife, slice the potatoes thinly and evenly.
3. Place the slices in a bowl of water with a teaspoon of salt and let them soak for 30 minutes. This removes excess starch and ensures the potatoes cook evenly.
4. After soaking, drain the potatoes and pat them dry with a clean towel.

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2. Assemble the Parmigiana:

1. Preheat your oven to 180°C (350°F).
2. Grease a baking dish with a drizzle of olive oil.
3. Arrange a single layer of potato slices, slightly overlapping, at the bottom of the dish.
4. Sprinkle with a pinch of salt, a little grated Parmesan, and some rosemary needles. Add a layer of scamorza cheese and cooked ham.
5. Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.
6. Drizzle the top layer with olive oil, a sprinkle of salt and pepper, and more rosemary needles.

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3. Bake the Parmigiana:

1. Cover the dish with foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for another 10 minutes, or until the top is golden and a crust has formed.
3. Test for doneness by inserting a fork into the center; if the potatoes are soft, it’s ready.

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4. Serve:

1. Let the Parmigiana cool for 10 minutes before slicing and serving.
2. Serve warm as a main dish or as a side with a fresh green salad.

Keyword parmigiana, potato parmigiana,