Potato parmigiana

Creamy and rich in flavour, potato parmigiana is an economical and recycled recipe, perfect when you don't know what to cook for dinner.

When we talk about parmigiana we usually refer to the one with aubergines, undoubtedly the most widespread. In reality, given the clear reference to the grated cheese par excellence , always present on our tables, we can call in this way similar preparations obtained with other ingredients as in the case of potato parmigiana.

Economical dish , perfect for recycling ingredients left in the refrigerator, it is excellent to serve both as a single dish and as a second course. In addition to the potatoes you will need some cold cuts (we chose cooked ham but raw ham, speck, mortadella or a vegetable variant are also fine) and some stringy cheese . Scamorza, even smoked, is perfect but, as with ham, you can use what you have. The last necessary ingredient is the bechamel sauce : our advice is to prepare it at home, but the packaged version is also welcome.

The idea of ​​preparing potato parmigiana in the air fryer is also excellent: you'll taste how crunchy it is!

Variants

If you want, you can also make a potato parmigiana without bechamel , simply forming the layers with the other ingredients. In this case, however, we advise you to cut thinner slices and, before baking, sprinkle everything with half a glass of milk .

Some people usually prepare parmigiana using raw potatoes . This will allow you to skip a step and save about ten minutes, always providential when you are in a rush. To make it, peel the potatoes and cut them into 2 mm thick slices using a mandolin. Then proceed as per the recipe – with or without bechamel – and form the layers. The cooking time remains unchanged.

Conservation

The parmigiana will keep in the refrigerator for up to 3 days. Reheat in the oven or air fryer before serving.

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