Then on to the final layer which will be the same. Top that with slices of potatoes, then béchamel sauce, mozzarella, grana padano cheese, and some freshly ground black pepper (if using). Just enough to coat the whole surface area. I use small ramekins for individual portions however, you could use 1 small casserole dishĭrizzle a few tablespoons of béchamel sauce onto your baking dish. They should be softer but still firm enough to hold their shape without breaking. Add salt to the water and parboil the potatoes for 5 minutes. Peel your potatoes and slice them into 1/8 inch thick.

I would suggest only using 30g Parmigiano Reggiano, since grana Padano on its own in my opinion leans more toward the mild side. Garnish with green onions and a spoon of sour cream.If you don’t have any pecorino cheese.Sprinkle cheese and baon on top of each potato skin and return to the oven to bake for 2 to 3 minutes or until cheese has melted.Turn them over hollow-side up and bake for another 15 minutes or until crispy and edges turn golden brown. Take potatoes out and brush the outside of the skins with butter.Bake potato skins hollow-side down for 10 minutes. In a small pan, melt butter and brush the insides of the potato skins.Keep the scooped out flesh from potatoes in a container and use for other dishes. Using a spoon, gently scoop out most of the flesh from each potato.Take baking sheet out and allow potatoes to cool. Line a baking sheet with foil or parchment paper and bake the potatoes for 1 hour.

Rub each potato with olive oil and season with salt and pepper. With a fork, pierce each potato around.Scrub potatoes thoroughly and allow to dry.

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