Savoiarda potatoes are a rustic side dish typical of Piedmontese cuisine based on potatoes and stringy cheese.
Savoyard potatoes are a typical dish of Piedmontese cuisine which has been greatly influenced by French cuisine. The main ingredient, as it is easy to guess, are the potatoes. In this recipe they are cut into not too thin slices, blanched and then sauté in the oven with butter, milk and cheese.
Perfect to serve as a hearty side dish, Savoyard potatoes are quick and easy to prepare. You can too assemble everything a few hours in advance and put it in the oven just before sitting at the table. The important thing is that they are hot and gooey when you serve them. But let’s see all the steps together.
How to prepare the ladyfingers potato recipe
First of all peel the potatoes and cut them into slices half a centimeter thick. You can use either a mandoline or a sharp knife.
Parboil them in salted water for a few minutes, just long enough for them to soften, then drain and let them cool.
Butter the bottom of a baking dish suitable for cooking in the oven and form a layer of potatoes, overlapping them slightly. Season them with salt and pepper.
Cover them with the diced cheese then pour the milk along the edges and the melted butter over the entire surface.
Cook at 200°C for 30 minutesturning on the grill the last 5 to form a pleasant crust and then serve hot.
Potatoes and cheese, what an amazing combination. How about trying it for stuffed potatoes with bacon? They are also perfect as a second course.
Well covered, the Savoyard potatoes are kept in refrigerator for 2-3 days. When ready to consume them, bring them back to room temperature and then reheat them in the oven until they are beautiful and sparkling again.
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