Patate al Parmiggiano – Parmesan Potatoes

If you love potatoes, then, this recipe is definitely for you. Patate al Parmigiano has that cheesy, creamy taste that the whole family will love. It’s a simple, easy and versatile dish that you can serve for last-minute lunches or even during festivities. You can prepare a tray or two a few days before an occasion, store in the fridge, and bake as you need it.

Then if you would like to make my mother’s version just don’t use bechamel and add extra virgin olive oil. The potatoes will be crispier and tastier.

She calls this recipe “Patate in Camicia” Potatoes in the Shirt. Don’t ask why – but I suppose it’s because the potatoes are dressed with cheese; or maybe I should ask her 😉

How to Prepare Patate al Parmigiano


Potatoes 1 kg (sliced into 5mm thickness)
Cooked ham 150 g diced
Provolone (sweet) 100 g (cut into thick slices) or mild cheddar is a good substitute
Grated Parmigiano Reggiano cheese 50 g
Salt 2 g
Pepper ground black pepper 1 g

For the Bechamel Sauce

Milk 500 g
Butter 50 g
Flour 00 25 g
Nutmeg whole (grated) 1 g
Pepper ground black pepper 1 g
Salt 2 g


Start making the Bechamel sauce by melting the butter in a pan. Add the sifted flour. Keep stirring to avoid lumps from forming. Pour the hot milk and continue mixing until the mixture thickens slightly. Add the grated nutmeg, salt and pepper. Turn off the heat when the sauce becomes creamy. Let it cool.

Meanwhile, peel and slice the potatoes. Put them in a small pot with boiling water and cook them for 5 min. If you skip this step, it will take longer to cook in the oven.

Spread some sauce on the bottom of a 28×18 cm baking dish. Then, carefully arrange some of the sliced potatoes, making sure that you cover the entire area and season with salt and pepper. Sprinkle half of the grated Parmigiano. Then the ham and add a layer of sliced provolone broken with your hand.

Repeat the sequence for the second layer: bechamel sauce, potatoes, Parmigiano, ham and provolone.

Top this with sauce, potatoes, sauce and a sprinkling of Parmiggiano. Bake for 45 minutes in an oven preheated to 180-185 ° (if ventilated for 35 minutes at 160-165 °).

Insert a toothpick into your Patate al Parmigiano. If you don’t find any resistance, then it is done.

If you want some variations you can use smoked cheese instead of provolone and grounded almonds or pistachios on  top.

Buon Appetito!

1 Comment

  • Cathy treacy

    Reply Reply

    This sounds like a wonderful recipe easy tasty ( Saturday Lunch) thanks Franco I look forward to trying it out on myself..greedy oh yes when it’s delicious food like this..
    Kindest regards

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