Directly from the Maritime Alps, from the mountains of the extreme Western Liguria where a pastoral cuisine called “white cuisine” dominates, comes a simply surprising recipe of potatoes “in ta foglia”, or in the pan in Ligurian dialect.
Potatoes, leeks, milk, all white. Few ingredients for a main dish that tastes of autumn, mountain, home.
“in ta foglia” Potatoes
Ingredients
800 grams of potatoes
2 leeks
250 ml of cream
2 tablespoons of parmesan cheese
Extra virgin olive oil
500 ml of whole milk
Salt and Pepper
Instructions
Preheat the oven to 200 ºC
Peel and wash the potatoes and cut into very thin slices with the mandolin.
Also finely cut the white part of the leeks.
Put the potatoes and leeks in a large bowl, add the cream, Parmesan, salt and pepper and mix well.
Pour the potatoes and leeks into a greased-down pan with low edges, level well and pour the milk until covered.
Bake for about 40 minutes or until the milk thickens and the surface is golden brown.
I'm Enrica Monzani, the face and soul behind A small kitchen in Genoa.
I'm a culinary researcher and food experience curator in Liguria.
I love traditional Italian Riviera cuisine which I study, cook, share and teach in my home kitchen in Genoa.
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