Usiamo i cookie per offrire un'esperienza affidabile e personalizzata sul sito di ENAIP Veneto. Visitandolo, accetti il nostro uso dei cookie.

TYPE of food to use: Sautéed potatoes

CATEGORY of dish: First course


  • 350g of potatoes
  • 200g of various cheeses (preferably soft cheeses)
  • 50g of grated Parmesan cheese
  • Bechamel (100g of flour and 100g of butter per litre of milk)
  • Tomato sauce (fry celery, carrots and onion, then add peeled tomatoes).
  • Salt


Take a casserole of any size and butter it thoroughly.

Start creating a first layer of potatoes, cover it with a light layer of bechamel, tomato sauce and spread grated Parmesan cheese on top.

Carry on making two more layers, then cover with tomato sauce and grated Parmesan cheese.

Bake in the oven at 180°for 20-25 minutes until the surface becomes golden.

Serve on a bed of tomato sauce and decorate with fresh basil leaves.

WINE: Bianco Colli di Conegliano


  • Milk products
  • Celery
  • Gluten