This Italian version of potatoes au gratin is the best scalloped potato dish I have tried. I bought a mandolin to try it out, and now I have a potato dish everyone in the house enjoys. I can’t take credit for the recipe because it is in Scott’s recipe book, so he deserves all the credit for this dish.
The picture above is the Pantheon during our trip to Italy in 2024.
Picture above of
Ingredients:
4-5 sliced potatoes
5 TBS butter
4 cups whole milk
1/4 cup flour
Pinch of oregano and nutmeg
Salt and pepper to taste
Parmigiano Reggiano
Mozzarella cheese
Directions:
Preheat oven to 350 Fahrenheit.
Slice the potatoes and place them in cold water to keep them from turning brown.
Prepare your cheese by grating.
Prepare the béchamel sauce by melting the butter, whisking in the flour, and adding the milk until it thickens. Season with oregano, nutmeg, and pepper. Add grated Parmigiano and taste to see if it needs salt.
Layer the dish by starting with a layer of béchamel sauce in a 9×13 baking dish, then adding a layer of potato, béchamel sauce, Parmigiano, and mozzarella; repeat layers until the pan is full, ending with béchamel sauce and cheeses.
Cover with tin foil for the first 20 minutes, then finish uncovered until the potatoes are tender and the top is slightly browned; about 50-60 minutes.
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