BAKED POTATO AND PROVOLONE PIE au gratin, a main course for lunch or dinner that’s quick to make, a delicious and economical recipe, soft, easy.
The baked potato and provolone pie au gratin is a classic and irresistible side dish, perfect to accompany any dinner or even to enjoy as a main course.
This delicious dish is a real treat for the palate, with its combination of soft potatoes and melting cheese, which blend together in a burst of flavors.
The baked potato and provolone pie au gratin recipe is very simple, making it a perfect choice for anyone, even for those with little time available in the kitchen.
The only step that requires a bit more attention is cooking the potatoes: it’s advisable to boil them first to make them softer and more flavorful.
However, you can also opt to slice them thinly and cook them directly in the oven, still achieving a delicious result.
Potatoes, with their versatility, are a key ingredient in many recipes, and this oven au gratin is a great way to enhance their flavor and make them the star of the dish.
Provolone adds a creamy and melting note that perfectly blends with the potatoes, creating a contrast of textures and a burst of flavor in every bite.
This dish is perfect for a family dinner, moreover, the oven-baked potatoes au gratin are a great alternative if you’re looking for a substantial and satisfying dish.
Join me in the kitchen today for the baked potato and provolone pie au gratin.
Published March 28, 2017 16:38
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 2-3
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes
- 7 oz provolone
- dried oregano
- rosemary
- breadcrumbs
- 1.4 oz butter
Steps
Boil the potatoes until a fork pierces them, then let them cool and peel.
Oil a baking dish, slice the potatoes about a quarter-inch thick and arrange them in a circle or as you prefer, alternating with some slices of provolone, do not use it all.
Sprinkle with breadcrumbs, salt, spices, add butter flakes and lightly oil.
Bake at 356°F for about 20 minutes, until they are golden.
Grate the provolone, preferably a day before, or use aged scamorza, with a large-hole grater.
Remove the baking dish from the oven, cover with cheese and return to the oven for about ten minutes at 356°F, as soon as the cheese melts it’s ready.
Bon appétit
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BAKED POTATO AND PROVOLONE PIE au gratin
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FAQ (Questions and Answers) BAKED POTATO AND PROVOLONE PIE au gratin
Can I use other types of cheese instead of provolone?
Absolutely! If you don’t have provolone available, you can use other melting and flavorful cheeses like mozzarella, fontina, or gouda. Choose the cheese you prefer or experiment with different combinations to personalize the dish according to your taste.
Can I prepare the baked potato and provolone pie au gratin in advance?
Yes, you can prepare the baked potato and provolone au gratin in advance and bake it just before serving. After assembling the dish, cover it with plastic wrap and store in the refrigerator until ready to cook. Ensure to slightly extend the cooking time if the potatoes have been refrigerated.
Can I add other ingredients to the dish?
Absolutely! Baked potatoes and provolone au gratin are very versatile and you can add other ingredients to enrich the dish. You can add crispy bacon, caramelized onions, fresh herbs, or even a sprinkle of black pepper for an extra touch of flavor.
Can I make this recipe dairy-free?
If you are lactose intolerant or follow a vegan diet, you can adapt the recipe by substituting provolone with vegan cheeses or a nut-based cream, like cashews or almonds. Also, you can use almond or soy milk instead of cow’s milk.
What dishes pair well with baked potato and provolone pie au gratin?
This delicious side dish pairs well with a wide range of main courses. It’s perfect served with roasted meat, grilled chicken, baked fish, or with a simple green salad for a balanced and tasty meal. You can also enjoy it on its own as a light and satisfying main course.
