Potatoes Parmesan

Potatoes Parmesan

Alex Cage1 comment

Looking for something totally unique to put together for a Sunday brunch? How about something completely creative with a traditional twist? We love this recipe for Potatoes Parmesan! Sure, you’ve heard of the Italian classic, eggplant parmesan. You’ve probably had it a time or two and can’t imagine how this traditional dinner dish could be transformed into a brunch offering. Give this recipe a try and offer your brunch guests a meal they’re sure to keep asking for, time and time again!

What You’ll Need

  • ⅓ pound of cooked ham
  • 2 pounds of potatoes
  • 2 ounces of provolone cheese
  • 2 ounces parmesan cheese to be grated
  • Salt and black pepper to taste
  • ½ liter of whole milk
  • 2 ounces of butter
  • Nutmeg to taste
  • 1 ounce 00 flour

What You’ll Do

  1. Place your butter in a saucepan and let it melt while adding your sifted flour.
  2. Continually mix to avoid creating lumps while also pouring in your heated milk.
  3. Add some nutmeg to create an aromatic flavor and continue cooking on low heat.
  4. Whisk continuously until sauce becomes thickened. Remove it from heat and allow to cool.
  5. Peel your potatoes and place in boiling water for ten minutes.
  6. Cut your potatoes into quarter inch slices.
  7. Line the bottom of a baking dish with a couple of spoonfuls of your bechamel sauce.
  8. In a scalloped fashion, line the bottom of your pan with about half of your potato slices, allowing them to overlap.
  9. Season this layer with salt and pepper.
  10. Spread another layer of bechamel and then place half of your slices of provolone on top of the potatoes.
  11. Cover everything with a layer of your thinly sliced, cooked ham.
  12. Start a second layer of your potatoes parmesan, beginning with the bechamel sauce.
  13. Lay the rest of your potatoes on top, using all of your potato on this layer.
  14. Sprinkle the top with grated parmesan cheese.
  15. Continue with another layer of bechamel sauce and ham.
  16. The top layer of your parmesan should be a layer of bechamel sauce.
  17. Place the remainder of your provolone on top.
  18. Sprinkle the rest of your parmesan on top of the dish.
  19. Place in an oven preheated to 350 degrees for about 45 minutes!

1 comment

Daniel Wani brnadino jada
Daniel Wani brnadino jada
Truly I wish when you’re give me chance to work with you…. I will finish my dreams goal that I dream about…. To my future

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