Melting potatoes
- Gluten Free
- Vegetarian
- Energy Kcal 489
- Carbohydrates g 39.2
- of which sugars g 2.6
- Protein g 23
- Fats g 26.7
- of which saturated fat g 11.43
- Fiber g 3.6
- Cholesterol mg 71
- Sodium mg 615
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
PRESENTATION
Le patate filanti, a beloved dish from Southern Italy, really brings the rich, comforting flavors of the region straight to your table. It’s a cheesy potato delight with layers of potato slices and classic Italian cheeses like provola, known for its mild, sweet, and melty texture. So here's the thing, as these potatoes bake, they soak up all that creamy goodness, turning tender and just the right amount of gooey around the edges. It is a dish that graces family tables from Campania to Calabria—pretty much everywhere—carrying that laid-back, homey vibe that makes Italian food so well-loved.
What sets this apart from typical scalloped potatoes is the flexibility. And look, you can swap in different local cheeses—think scamorza or caciocavallo—depending on what’s in the market or your fridge. You’ll end up with a bubbling, golden tray that smells incredible. And really, it pairs beautifully with roast pork or any big Sunday meal. These au gratin potatoes often get a sprinkle of fresh herbs on top, like parsley or oregano, adding a bright pop of flavor.
In Southern Italy, people love experimenting with cheeses. Really, sometimes it’s smoked provola for an extra kick, or mixing in a bit of pecorino for a sharper bite. The dish stays moist inside, capturing that Italian balance of flavors: fresh, simple ingredients that aren't too heavy. It's a favorite because, honestly, you can make it with any local cheese you have on hand. And here's the thing, it never feels out of place at a potluck or family gathering.
Unlike a heavier cheesy potato casserole found elsewhere, this Italian version keeps it light and crispy on top, while the inside remains rich and satisfying—seriously good. Folks appreciate how easy it is to put together and how well it works as a comfort food that really lets Southern Italian ingredients shine. No wonder it's such a popular side for meat dishes and big get-togethers across the region, making everyone feel at home with each delicious bite. So so good.
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- INGREDIENTS
- Red potatoes 2.2 lbs (1 kg)
- Provola cheese 7.8 oz (220 g)
- Grana Padano PDO cheese 2.8 oz (80 g)
- Thyme 3 sprigs
- Extra virgin olive oil to taste -
- Fine salt to taste
- Black pepper to taste
How to prepare Melting potatoes
To prepare the melting potatoes, first preheat the oven to 428°F (220°C) in static mode, then wash the potatoes thoroughly under cold water, making sure to remove all soil residues 1. Cut the potatoes with the skin on into medium-thick wedges 2. Finally, grate the provolone with a coarse-grained grater 3 and set it aside.
Now take a 13.4x7.9 inch (34x20 cm) baking dish, grease the base with a drizzle of olive oil and sprinkle it with part of the grated Grana Padano 4. Arrange the potato wedges in the baking dish with the skin side down 5, until the base is completely covered. Season with a drizzle of oil 6,
thyme leaves 7, salt 8, and pepper, and bake in the preheated static oven at 428°F (220°C) for 40 minutes on the middle rack. After this time, remove the baking dish from the oven and sprinkle the potatoes with the grated provolone that you had set aside 9
and the remaining Grana Padano 10. Increase the oven temperature to 464°F (240°C) and bake the potatoes for another 20 minutes 11 to melt the cheese. Your melting potatoes are ready to be served hot 12!