The Only 1-Pan Italian Potato Recipe You Need to Try Tonight
With this recipe, you’ll forget that the French fries even existed.
Pulled straight from an old-school Italian cookbook, this recipe might look like just another standard potato casserole at first glance, but it’s a total game-changer. By drowning sliced potatoes in milk and layering them with a mountain of onions, the starches naturally turn the liquid into a silky, rich cream as it bakes.
You get an incredibly tender, melt-in-your-mouth center topped with a gorgeous, golden-brown crust that completely transforms basic pantry staples into pure Italian comfort food.
Ingredients: 6–7 potatoes, 1 onion, 400–600 ml of milk, 50 g of butter, salt, pepper, nutmeg, 5–7 rosemary sprigs.
Grease the baking dish with butter. Peel the potatoes and slice them thinly. Arrange them in the dish. It’s best not to fill the dish completely — leave at least 3 cm from the top. Add more butter on top.
Arrange the onions, sliced into half-rings, on top of the potatoes. Add rosemary, which pairs perfectly with potatoes.
Season the milk with salt and pepper, and add grated nutmeg. The milk should be quite salty: remember that the potatoes were not salted.
Pour the milk over the potatoes. The amount depends on the quantity of potatoes and the size of the dish. The milk should cover the potatoes by no more than half a centimeter.
Place the potatoes in an oven preheated to 180°C for 40–50 minutes. You’ll get a golden crust, and underneath it — tender potatoes.
