Savory Scalloped Potatoes with Fontina Cheese (Patate alla Savoiarda)
Category: Side Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Fontina cheese | 200 g |
| Butter | 50 g |
| Whole milk | 130 g |
| Fine salt | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~10 g |
| Carbohydrates | ~40 g |
| Fats | ~18 g |
| Saturated Fat | ~10 g |
| Sodium | ~250 mg |
Instructions
Preparation Steps
-
Prepare the Potatoes:
- Begin by peeling the potatoes to remove the skin.
- Slice the potatoes using a mandoline to achieve even slices about 3–4 mm thick.
-
-
Blanch the Potatoes:
- In a large pot, bring salted water to a gentle boil.
- Add the potato slices and blanch them for a few minutes until they are slightly tender.
- Drain the potato slices thoroughly and set them aside.
-
Prepare the Cheese and Butter:
- Slice the Fontina cheese into strips, then cut the strips into small cubes for easy melting.
- In a small saucepan, melt the butter over low heat.
-
Prepare the Baking Dish:
- Grease a baking dish with butter and line it with a sheet of parchment paper to prevent sticking.
Assembly
-
Layer the Potatoes:
- Arrange the blanched potato slices in the dish in a herringbone pattern, slightly overlapping each slice to create an even layer.
-
Add Butter and Cheese:
- Drizzle the melted butter over the entire surface of the potato slices using a spoon.
- Sprinkle the Fontina cheese cubes evenly over the top, ensuring good coverage for a rich, cheesy result.
Cooking
-
Bake the Dish:
- Preheat your oven to 200°C (400°F) in static mode.
- Place the dish in the oven and bake for 15 minutes.
- After this, switch to grill mode and cook for an additional 5 minutes to achieve a golden, bubbling top layer.
-
Serve:
- Remove the dish from the oven and let it cool slightly.
- Slice into portions and serve your Savory Scalloped Potatoes with Fontina Cheese piping hot to enjoy the melty, gooey texture.
Tips for Perfection
- Potato Choice: Use starchy potatoes like Yukon Golds or Russets for the creamiest texture.
- Fontina Substitutes: If Fontina isn’t available, Gruyère or Emmental can work well as alternatives.
- Make Ahead: Assemble the dish in advance and refrigerate. Bake just before serving for optimal freshness.
With its crispy, cheesy top and soft, buttery layers, this side dish is sure to be a family favorite! Perfectly suited for holiday meals, dinner parties, or a comforting treat, these Savory Scalloped Potatoes elevate any occasion.
