Potato Parmigiana is an excellent second course or even a single dish made up of layers of potatoes alternated with mortadella and various cheeses for a really tasty and flavorful result.
Potato Parmigiana can be a great solution if you have no idea what to make for dinner or also a great solution to use up bits of cheese and cold cuts that are lingering in the fridge—in short, this parmigiana is a perfect fridge cleaner.
This parmigiana will be excellent served hot but also enjoyed cold at room temperature, so it lends itself to being prepared in advance and thus used to compose a buffet or a hot or cold appetizer, a finger food, or to fill the picnic basket—in short, whatever the use and on any occasion you decide to try Potato Parmigiana, it will be a sure success!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4-6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potatoes
- 5.3 oz mortadella
- 7.1 oz mozzarella
- 4.2 oz smoked scamorza
- 2.8 oz grated parmesan
- 3.5 oz provolone
- 1 cup milk
- to taste extra virgin olive oil
- 1 sprig rosemary
- to taste breadcrumbs
- to taste salt
- to taste pepper
Tools
- 1 Baking dish Pyrex Essentials
- 1 Oven Bosch Electric Oven
How to Prepare Potato Parmigiana
First, peel the potatoes, wash them under running water, and slice them thinly with a mandoline or with a knife, obtaining slices about 1/8 inch (2-3 mm) thick.
As you slice the potatoes, plunge them into a bowl with cold water, this will prevent them from turning dark.
Cut the mozzarella into cubes and grate the other cheeses (scamorza, parmesan, and provolone) using a large hole grater.
Oil a baking dish and sprinkle it with breadcrumbs.
Arrange an overlapping layer of potato slices in the baking dish, season with salt, pepper, and sprinkle with rosemary.
Distribute some mozzarella cubes and a good sprinkle of grated cheeses.
Place the slices of mortadella and cover with another layer of potatoes, and continue as before, until all the ingredients are used up, finishing with a final layer of potatoes, cheese, parmesan, and rosemary needles.
Pour about one cup of milk along the edges of the baking dish (this will cook the potatoes which are raw).
Cover the dish with a sheet of aluminum foil and bake in a preheated static oven for about 30-40 minutes at 392°F (200°C), then remove the foil and continue baking for another 20-30 minutes or until the liquid has evaporated, a nice crispy crust has formed, and the potatoes are tender when pierced with a fork.
If you have a convection oven, bake the parmigiana at 356°F (180°C), reducing the cooking times and proceeding as described above.
Cooking times, whether you have a static or convection oven, are always indicative because not all ovens cook in the same way.
During cooking, it’s important to check your parmigiana because, in the end, the liquid should be completely evaporated (the potatoes will absorb it) and the potatoes should be tender when pierced with a fork, and a nice crust should form on the surface.
If you have not achieved this result in the times indicated, continue cooking further.
Once the parmigiana is cooked, remove it from the oven and let it rest for about ten minutes, then serve at the table.
Potato Parmigiana will also be excellent served warm or cold.
To prepare this parmigiana, I always use the Pyrex baking dish because it cooks very well, I find it convenient to clean, and the dishes do not stick.
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