POTATO AND PARMESAN GRATIN

Giorgio Celmo

Gratins made from potatoes and other vegetables have long been a part

of the country cooking around Parma. Here's a rich one that takes

advantage of a star ingredient: Parmesan cheese. The dish is often

served during Lent or on other meatless days.

Ingredients

2 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices

1/4 cup (1/2 stick) butter, melted

2 cups (packed) freshly grated Parmesan cheese (about 10 ounces)

2 cups whole milk

Directions

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Layer 1/3

of potatoes evenly in prepared dish. Sprinkle with salt and pepper.

Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese.

Repeat layering twice more with remaining potatoes, butter and

Parmesan cheese. Pour milk evenly over.

Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to

bake until potatoes are tender, top is golden brown and most of milk is

absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes

and serve.

6 Servings