Frico of Potato and Cheese

This dish is from the Friuli region of Italy and is traditionally made with potatoes and Montasio cheese, a semi-hard creamy regional friulian cheese.  Here in Sydney this cheese is available at good cheese stockists but it can be substituted with Gruyère or even a good mild Cheddar.

This Frico makes a great accompaniment to meat dishes or served on its own with a nice salad for a light lunch.

Frico of Potato and Cheese


  • 4 large yellow potatoes, washed peeled and sliced thinly into rounds.  This can also be done with the mandolin cutter.
  • 120 g Montasio cheese (or Gruyère or Cheddar) cut into small cubes
  • Extra virgin Olive Oil
  • salt and white pepper


  1. Use a light weight large frypan that has a lid, to prepare this dish.
  2. Heat a couple of tablespoons of olive oil and a small knob of butter in the frypan.
  3. Add the sliced potatoes and season with salt and pepper, cover and cook over a medium-low heat till the potatoes are cooked, checking and stirring occasionally.
  4. When the potatoes are well cooked scatter over the diced cheese and mix together so that the cheese melts and combines with the potato.
  5. Use the back of a wooden spoon to press down gently, cooking over a medium heat.
  6. Cover and cook till the bottom of the potatoes is well browned.
  7. Using a large flat lid or a plate turn the Frico over to brown the other side.
  8. When a nice golden crust has formed it will be ready to serve.
  9. Serve as an accompaniment for meat or alone with a mixed green salad


1/2 a small onion finely sliced can be added and cooked for 5 minutes after step 2.

IMG_20160107_173901-cheese and potao

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