Patate alla Valdostana

Name: Patate alla Valdostana
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 1000 g waxy potatoes; 250 g fontina (valdostan semi-soft cheese pdo); 150 ml Whole milk; 40 g Unsalted butter; 1 piece garlic clove; 0.25 tsp freshly ground nutmeg; 1 tsp Fine sea salt; 0.5 tsp freshly ground black pepper

Sliced potatoes layered with rich Fontina cheese, butter, and milk, baked until tender with a bubbling golden crust.

🇮🇹Italy· Aosta Valley

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 495 kcal

Ingredients

0 of 8 gathered

Servings

1000 g waxy potatoes — peeled and sliced into 4mm rounds
250 g fontina (valdostan semi-soft cheese pdo) — rind removed, thinly sliced or cubed
150 ml Whole milk — at room temperature
40 g Unsalted butter — diced into small cubes, plus extra for greasing
1 piece garlic clove — peeled and halved
¼ tsp freshly ground nutmeg — finely grated
1 tsp Fine sea salt — to taste
½ tsp freshly ground black pepper — to taste

Equipment

•Large saucepan
•Colander
•Baking dish (approx 20x30cm)
•Mandoline or sharp knife

Nutrition

Per serving, approximate

Calories: 495 kcal
fat: 27 g
carbs: 44 g
fibre: 4 g
protein: 21 g
calories: 495 kcal

Instructions

1
Rub the inside of a baking dish thoroughly with the cut garlic clove, then grease generously with butter.
2
Parboil the sliced potatoes in salted boiling water for 5 minutes until slightly tender but still holding shape.
3
Drain the potatoes in a colander and let the excess steam escape for 2 minutes.
4
Preheat the oven to 190°C (170°C fan).
5
Arrange one-third of the potato slices in an even, overlapping layer across the base of the dish.
6
Season the layer lightly with salt, black pepper, and a grating of nutmeg.
7
Scatter one-third of the Fontina cheese and a few butter cubes evenly over the potatoes.
8
Repeat the layering twice more, finishing with a generous layer of Fontina cheese and butter on top.
9
Pour the whole milk evenly over the assembled dish, letting it settle into the gaps.
10
Bake for 35 to 40 minutes until the top is deeply golden, bubbling, and the potatoes are soft throughout.
11
Rest the gratin for 5 minutes before serving to let the melted cheese settle slightly.

Chef's tips

Parboiling the potato slices ensures they cook through evenly without requiring excess liquid that could dilute the rich cheese sauce. Always use genuine Fontina PDO for its characteristic earthy aroma and smooth, unctuous melt.

Ingredient substitutions

fontina (Valdostan semi-soft cheese PDO) → Fontal or young Gruyère cheese
whole milk → single cream diluted with equal parts water

Storage

Keep leftovers in a sealed container in the refrigerator for up to 3 days.

Reheating

Reheat covered with foil in an oven at 180°C until piping hot, uncovering for the last 5 minutes to restore the crust.

Common mistakes to avoid

•Using floury, baking potatoes that collapse into mush during parboiling instead of firm, waxy varieties.
•Baking at too high a temperature, which can cause the Fontina cheese to split and turn greasy.

Serving suggestions

Serve hot alongside mountain cured meats like motzetta or rustic grilled sausages.Pair with a crisp, bitter green salad dressed in red wine vinegar to balance the rich dairy.