Light Potato Parmigiana.
Simple, delicious, tasty.
The light version of potato parmigiana is a very easy-to-prepare second course, creamy, delicious, and very tasty. Plus, the potatoes are not fried and it doesn’t contain mozzarella and provola, making it lighter than the classic version and perfect for any occasion. Try it, and you’ll win over the whole family and it will delight both adults and children.
To prepare this light potato parmigiana, as you can see, the main ingredient is potatoes, so they need to be tasty. I used the delicious potatoes Le Gustose from Marchese ortofrutta, firm and tasty yellow-fleshed potatoes, delicious no matter how they are cooked. The best potatoes I’ve ever tasted and if you try them, you’ll agree with me 😉
The potatoes Le Gustose are very tasty because the Marchese company uses only high-quality raw materials from their own territory, Irpinia. Based in the town of Cervinara, in the province of Avellino, the Marchese family works expertly in the service of the consumer in the processing and production of fruit and vegetable products: chestnuts, potatoes, and cherries.
Always seeking the most genuine products, meticulous care in selection, and attention during distribution have always been the pursued goals.
The Luigi Marchese company roots its foundation in the most authentic fruit and vegetable tradition of Caudina: the Caudina Valley, a land rich in history and customs, has always been known for its products of assured quality and genuineness. I recommend trying their products, they will win you over!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients
- 2.6 lbs potatoes (1 kg and 200)
- 8.82 oz cooked ham
- 1.4 oz grated parmesan cheese
- to taste extra virgin olive oil
- to taste breadcrumbs
- 1 qt béchamel sauce (for homemade, find the ingredients below)
- 1 qt milk (skimmed milk is also fine)
- 3.5 oz all-purpose flour
- 2 fl oz extra virgin olive oil
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- 1 Baking Dish baking dish
- 1 Pot tall pot
- 1 Knife knife
- 1 Whisk hand whisk
Steps
Rinse the potatoes, place them in a pot with plenty of water (it should be a couple of inches above the potatoes), add 1 tablespoon of vinegar, and cook them for about 15 minutes from boiling. The potatoes should be almost cooked but still firm.
While the potatoes are cooking, prepare the béchamel sauce with the ingredients listed above and as described HERE, you will notice we are preparing a double dose and using oil instead of butter. Once ready, set it aside.
Once the potatoes are cooked, drain them and let them cool slightly.
Peel the potatoes and cut them horizontally into slices about half an inch thick.
With all the ingredients ready, we can prepare our light potato parmigiana.
Preheat the oven to 356°F (static).
Grease a 9.5-inch square or round baking dish with oil and dust with a little breadcrumbs.
Place a layer of potatoes, cover the potatoes with a layer of béchamel sauce, a light sprinkle of grated cheese, and the cooked ham.
Cover with potatoes again, followed by béchamel sauce, grated cheese, and cooked ham.
Continue layering in the same way until you run out of ingredients, finishing with a layer of potatoes, sprinkle with breadcrumbs, and drizzle with a little oil.
Bake at 356°F for about 25 minutes, until the surface is golden brown.The light version of potato parmigiana is ready to be enjoyed… Bon appétit!
Try all the other recipes with potatoes, you can find them all CLICKING HERE.
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