Tasty Cheese Potato Treat

This crunchy potato and cheese pie from Italy has saved me at so many gatherings when I needed something that looks fancy but isn't hard to make. Everyone remembers the amazing contrast between the golden crispy outside and the soft, cheesy middle - it's what makes frico such a hit and gets people talking.

I first tried frico while visiting northern Italy's Friuli region where an elderly local showed me her traditional family method. I couldn't get enough after my first taste and I've been tweaking my own version since that day.

Ingredients

• Montasio cheese: Gives that distinctive taste and essential crispiness; grab aged ones for deeper flavor notes
• Red potatoes: Contain just the right amount of starch; too little and your frico falls apart, too much and it gets sticky
• Onion: Brings a light sweetness that works with the savory cheese; stick with white or brown types for a gentler taste
• Butter and olive oil: This mix creates the best base for cooking with great taste and won't burn easily
• Salt: Brings out all the tastes but go easy since there's already salt in the cheese

Step-by-Step Instructions

Prep The Ingredients:

Cut your onion into thin slices with a sharp knife so they'll cook evenly. Then grab your potatoes, peel and grate them right before you need them so they don't turn brown. You've gotta use a box grater here - it makes the texture just right in a way food processors just can't match.

Sauté The Onions:

Mix the butter and oil in your pan over medium heat until the butter quiets down. Toss in those onion slices and let them cook slowly for about 10 minutes, giving them a stir now and then. You want them clear but not browned - taking your time here really builds flavor.

Cook The Potatoes:

Throw your freshly grated potatoes in with the soft onions and add a tiny bit of salt. Keep the heat medium and cook for around 15 minutes, gently tossing everything once in a while. You want potatoes that are cooked but still have some bite - mushiness isn't what we're after.

Incorporate The Cheese:

Toss in the Montasio chunks and stir for a minute or two. Keep an eye out as the cheese starts melting into the potatoes, making little pockets of deliciousness. This is the good part - the cheese will stick everything together and make that famous crust.

Form And Brown First Side:

Spread everything out evenly in your nonstick pan and press down gently with a wooden spoon. Let it cook without touching it for 6-7 minutes until you see the edges turning golden brown. Don't rush the flip - getting that nice crust matters.

The Critical Flip:

When it's nicely browned, carefully slide the whole frico onto a plate. Then put your pan upside down over the plate and flip everything over in one quick move. This gets the frico back in the pan with the uncooked side facing down.

Brown Second Side:

Let the second side cook about 6 minutes until it gets that same beautiful golden crust. Your kitchen will smell amazing now as the cheese keeps caramelizing, creating rich nutty flavors throughout.

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Montasio cheese really makes this dish what it is. The first time I made frico for my family, my Italian grandpa, who barely ever said anything about my cooking, took a bite and just nodded. That quiet approval meant the world to me and made this recipe one of my go-to dishes.

Storage Tips

You can keep frico in the fridge for up to three days in a sealed container. Unlike many potato dishes that go downhill fast, the texture stays surprisingly good. When you want to warm it up, put it in a 350°F oven for about 10 minutes until it's heated through and the cheese starts to melt again. Don't use the microwave if you can help it - it'll make the crispy parts soggy.

Cheese Alternatives

Traditional frico needs Montasio cheese because it melts just right and has the perfect flavor, but you can swap in other cheeses if needed. Fontina works well and has a softer taste. Gruyere adds a nice nutty flavor that fits great with this dish, while Comte brings a touch of sweetness. Whatever you swap in, look for a mid-firm cheese that melts nicely and stay away from anything too fresh or too aged.

Serving Suggestions

In Friuli, people often eat frico as part of an appetizer spread with cured meats and pickled veggies. For a fuller meal, serve it with a simple arugula salad with lemon juice and good olive oil to balance the richness. A glass of crisp white wine from Friuli like Friulano or Ribolla Gialla goes perfectly with it - the bright tanginess cuts through those rich cheesy flavors.

Regional Variations

This comfort food changes a lot across northern Italy. Some areas make frico much thinner and crispier, almost like a cheese cracker, while others mix in herbs such as thyme or rosemary. Some families add a little white wine to the potato mix during cooking. Up in the mountains near Austria, you might find frico made with smoked cheese for a completely different taste. This recipe shows you the classic Friulian style with just the right balance of crispy outside and soft inside.

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This frico dish never fails to please a crowd while showing how something simple can look so elegant when it reaches the table.

Frequently Asked Questions

→ What cheese can I substitute for Montasio?

When Montasio isn't available, try using Fontina, Gruyere, or Comte instead. These cheeses melt similarly and have flavors that work great in this dish.

→ What size pan works best for Frico?

Go for a 24cm (9.5 inch) nonstick pan with low sides. You can use anything between 24-28cm (9.5-11 inches), but remember that bigger pans make thinner Frico. Stay away from deep pans as they'll make flipping tough.

→ How do I properly flip the Frico without breaking it?

When the bottom is golden brown, move the Frico onto a plate, put the pan upside down over the plate and flip everything together. Don't stress if it looks messy after flipping - it'll reshape as the cheese melts more.

→ Is Frico best served hot or cold?

Frico tastes great either way. Eat it warm for that gooey cheese pull and cozy feeling, or try it at room temperature when the flavors get stronger and the texture firms up a bit.

→ What's the origin of Frico?

Frico comes from Friuli Venezia Giulia in northern Italy. Farmers first made it to use up cheese scraps and leftovers. Now people love it as a special regional comfort food all across Italy.

→ What can I serve with Frico?

Frico works well as a starter with a simple green salad dressed in lemon juice and olive oil. It also goes nicely with grilled meats or next to a hearty soup for a full meal. Try drinking a crisp white wine from Friuli to really complete the experience.