Summer Version Potato Casserole is a recipe I usually bake, but since it’s impractical to use the oven in this season, here is this new version.

It’s a recipe that, with a few tweaks, will practically make itself.

So let’s skip the chatter and prepare this Summer Version Potato Casserole together, oh boy, so good!

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Ingredients: Summer Version Potato Casserole

Tools:

Summer Version Potato Casserole is one of those recipes my mom used to make, so it’s very dear to me.
It’s essential to use a mandoline slicer for the best results and cut the potatoes into very thin slices. As you can see in the second photo, you should be able to see your finger beneath.
Grease a pan and place the slices on the bottom, season with salt, sprinkle with Parmesan.
Add the cooked ham.
Place the mozzarella on top of the ham and cover with another layer of potatoes.
Season with salt, pour a cup of milk, and again add Parmesan and mozzarella.
Let it cook covered for at least 45 minutes, checking with a fork to ensure the potatoes are cooked.
If you like, you can add some rosemary.
Serve hot or warm, and enjoy your meal.