Potato lasagna: the recipe for a fibrous and delicious dish
The potato lasagna it’s a cousin alternative and very tasty prepared with chopped potatoes instead of the classic fresh egg puff pastry. Perfect for lunch Sunday with family or for one dinner In the company of friends it can be customized with the most varied ingredients and served both as a festive appetizer, in small portions of cocotte, or as a single rich and substantial dish.
In our version, the potatoes, previously peeled and finely sliced ​​with a mandolin, are blanched for 1 minute in slightly salted boiling water and then alternated in a baking dish with layers of béchamel, cooked hamgrated parmesan and mozzarella cheese. After going through the oven, the lasagna is left to rest for a few moments, so that the flavors are integrated, and it is served hot and fibrous to the delight of all diners.
For a richer and more flavorful result, you can add chopped mortadella, a few cubes of provola, grated pecorino or chopped speck while, in case of vegetarian guestsjust skip the cooked ones and enrich each layer with sautéed seasonal vegetables.
If you love tomato sauce you can try a reinterpretation of the classic lasagne Bolognese and dress everything with a rich and full-bodied meat sauce, while those who follow a without gluten you can opt for raw instead of cooked and make a gluten-free béchamel at home by replacing the flour with cornstarch.
For this preparation, the yellow-fleshed potatoes are not mandatory, but they are recommended: drier and flourier, after cooking they melt into the sauce, making the dish even more succulent.
Discover how to prepare potato lasagna following the step-by-step procedure and advice. If you liked this recipe, also try the potato cake or potato flan.
How to prepare potato lasagna
Step 1
Step 1
Peel the potatoes and cut them into thin slices with a mandolin. 1.
Peel the potatoes and cut them into thin slices with a mandolin. 1.
Step 2
Step 2
Blanch the potatoes in boiling lightly salted water for 1 minute 2then drain and reserve.
Blanch the potatoes in boiling lightly salted water for 1 minute 2then drain and reserve.
Step 3
Step 3
Distribute a few tablespoons of bechamel sauce in the bottom of a baking dish 3.
Distribute a few tablespoons of bechamel sauce in the bottom of a baking dish 3.
stage 4
stage 4
Make a layer of cooked ham 4.
Make a layer of cooked ham 4.
step 5
step 5
Cover with the sliced ​​potatoes 5.
Cover with the sliced ​​potatoes 5.
step 6
step 6
Sprinkle with the grated Parmesan 6.
Sprinkle with the grated Parmesan 6.
step 7
step 7
Add the mozzarella in small pieces 7drained and well squeezed.
Add the mozzarella in small pieces 7drained and well squeezed.
step 8
step 8
Continue with the sequence of layers until all the ingredients are used up, and finish with the mozzarella and plenty of béchamel 8.
Continue with the sequence of layers until all the ingredients are used up, and finish with the mozzarella and plenty of béchamel 8.
step 9
step 9
We put in the preheated oven at 180°C and cook for about 40 minutes. At the end, take out the potato lasagna. 9 and let it cool for a few seconds.
We put in the preheated oven at 180°C and cook for about 40 minutes. At the end, take out the potato lasagna. 9 and let it cool for a few seconds.
step 10
step 10
Divide the potato lasagna among individual plates. 10bring to the table and serve.
Divide the potato lasagna among individual plates. 10bring to the table and serve.
storage
The potato lasagna can be kept in the fridge, tightly closed in an airtight container, for 2-3 days Maximum.
