The potato parmesan casserole is a simple and delicious main dish, the winter version of the classic eggplant parmesan. The potatoes thin slices are arranged in layers and alternated with smoked scamorza cheese and grated parmesan cheese. The final baking in the oven will make a stringy dish with a golden crust on the surface, perfect to be enjoyed hot or at room temperature together with a vegetable side dish. You can also make the potato parmesan casserole ahead of time and serve it for dinner, even on one of those days when you come back late from work. We are sure it will win over children and adults alike. So let’s find out how to make the perfect potato parmesan casserole by following our recipe step by step.
Wash the potatoes, peel them and cut them into very thin slices with a knife (1).
Cut the smoked scamorza cheese into thin slices (2).
Lightly grease a baking sheet and make a first layer of potatoes (3).
Cover with the smoked scamorza cheese (4).
Sprinkle with grated parmesan cheese (5) and then season with ground pepper and salt.
Cover with another layer of potatoes (6) and continue in this way until all the ingredients are used up.
Finish with the grated parmesan cheese and another pinch of pepper. Drizzle with some extra virgin olive oil (7) and bake at 180 degrees C for about 40 minutes.
When the potatoes are very soft, take the parmesan potato casserole out of the oven and serve (8).
The parmesan scalloped potatoes can be stored in the refrigerator for 2-3 days, covered with a sheet of cling film or inside an airtight container.