Frandura di Montalto
Ligurian Potato Pie
Servings: 4
Ingredients
- 4-5 medium potatoes
- olive oil
- salt
For the batter:
- 120g 4 oz flour
- 150ml 5 fl oz milk
- Salt
- A few marjoram leaves (optional)
- freshly grated nutmeg (optional)
For the topping:
- 50g 2 oz grated parmigiano-reggiano or pecorino, or a mix of both or more to taste
- olive oil
Instructions
- Peel the potatoes and slice them very thin, preferably with the help of a mandolin or the slicing blade of a food processor.
- If you don't plan to use the potatoes immediately, immerse them in water as you go. And when you'r ready to cook, drain and pat the potatoes slices dry.
- Grease a baking dish with olive oil. Cover the bottom with the potatoes in a single layer of slightly overlapping slices like the shingles of roof. Drizzle with olive oil and sprinkle generously with salt.
- Lay down a second layer of potatoes in the same way.
- Prepare the batter by whisking together the flour and milk until perfectly smooth, then season with a good pinch of salt and, if you like, a few leaves of fresh marjoram and/or a scrape of nutmeg. The batter should be perfectly smooth and quick thick, though just barely pourable.
- Scrape the batter over the potatoes, then use a spatula to level it out, making sure to cover all the potato slices.
- Top with the grated cheese(s) and drizzle generously with olive oil.
- Bake the potatoes in a hot (200C/400F) oven until cooked through and golden brown on top, about 20-30 minutes.
- Serve warm or at room temperature.