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
- Use a light weight large frypan that has a lid, to prepare this dish.
- Heat a couple of tablespoons of olive oil and a small knob of butter in the frypan.
- 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.
- When the potatoes are well cooked scatter over the diced cheese and mix together so that the cheese melts and combines with the potato.
- Use the back of a wooden spoon to press down gently, cooking over a medium heat.
- Cover and cook till the bottom of the potatoes is well browned.
- Using a large flat lid or a plate turn the Frico over to brown the other side.
- When a nice golden crust has formed it will be ready to serve.
- 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.