The rice and potato timbale is a tasty main dish that is easy to prepare.

Delicate and irresistible, it is a perfect dish for any occasion, from Sunday lunch to family dinners or with friends.

Read on to find out how to make the rice and potato timbale with the easy recipe provided below, as usual, right after the photo 😉

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Ingredients

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven, Stove
Cuisine: Italian

Preparation of the Rice and Potato Timbale

Peel the potatoes and cut them into cubes.
Chop the onion.
In a large pot, heat a drizzle of extra virgin olive oil and sauté the onion until golden.
Add the potato cubes, stir to flavor them for a couple of minutes, then add the rice.
Let it toast and then gradually add the broth, cooking it like a risotto.
At halftime (according to the cooking time indicated on the rice package), add the milk, continuing to stir until the rice is cooked.
Adjust the salt, turn off the heat, and let it cool slightly.
In the meantime, dice the provola cheese.
In a bowl, beat the eggs with cream and grated cheeses until you get a cream.
Add the egg and cheese cream to the warm rice and potatoes and mix thoroughly.
Butter a baking dish and sprinkle it with breadcrumbs.
Pour half of the rice and potato mixture into the dish, level it, and cover with diced provola cheese.
Pour the remaining rice mixture over the provola, level it, and sprinkle with breadcrumbs.
Finish with a few knobs of butter and bake in a preheated static oven at 356°F for about half an hour, until golden brown.
Remove from the oven, let it cool slightly, and serve your rice and potato timbale.
Chez Bibia

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