Grana Potato Recipe

Time1h 5m

Serves4

Make Grana Potato Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and wash
Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water to remove dirt. Pat dry with a towel.
2
Thinly slice potatoes
Using a mandoline set to about 1/16-inch (1.5 mm) or a very sharp knife, slice each potato crosswise into very thin rounds. Keep slices uniform for even cooking. As you slice, place the rounds in a single layer on a clean towel or paper towels and blot to remove excess moisture.
3
Season
Season the potato slices lightly with 3/4 teaspoon of the kosher salt and half of the black pepper, tossing gently to distribute.

4
Prepare cheese mix
In a medium bowl combine the finely grated Grana Padano, minced garlic, chopped thyme, chopped chives (if using), remaining 1/4 teaspoon kosher salt, and remaining black pepper. Toss so the garlic and herbs are evenly distributed through the cheese.
5
Layer potatoes with cheese
Lightly brush or drizzle a 9-inch (23 cm) ovenproof skillet or shallow baking dish with half the olive oil or 1 tablespoon melted butter. Arrange a single layer of potato slices to cover the bottom, allowing a slight overlap. Sprinkle a generous tablespoon of the cheese mixture evenly over that first layer so cheese reaches the edges. Continue layering potatoes and the cheese mixture in the same manner, finishing with a final generous layer of cheese on top. You should have about 3–4 layers depending on potato size.

6
Add butter and bake
Drizzle the remaining melted butter and olive oil evenly over the top layer. Place the dish on a sheet tray (to catch any drips) and bake in the preheated oven for 35–45 minutes, or until the potatoes are tender when pierced with a knife and the top is deeply golden and crisp.
7
Broil for extra crust (optional)
If the top is not sufficiently browned and crisp, move the oven to broil on high for 1–3 minutes—watch closely to avoid burning—until the cheese forms a golden crisp crust reminiscent of 'grana'.
8
Rest and serve
Remove from oven and let rest for 5–10 minutes to allow the layers to set. Run a thin knife around the edge, transfer slices with a spatula, and serve warm, finishing with an extra sprinkle of finely grated Grana Padano and a few snips of fresh chives if desired.