Potatoes, cheese, breadcrumbs. Sometimes that's all it takes to be happy
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr
Course Main Course, main dish
Cuisine Italian, vegetarian
Servings 5serves
Calories 474kcal
Ingredients
1kgpotatoes
250gcheesegoat’s cheese alternatively: Scamorza or Mozzarella
100gParmesanalternatively: Grana or Pecorino
thyme
50gbreadcrumbs
1 clovegarlic
olive oilextra virgin
salt
pepper
Instructions
Heat some olive oil in a coated pan. Fry the breadcrumbs with two pinches of salt until golden brown. Fry the chopped garlic separately in oil until it is fragrant and mix it with the finely chopped thyme into the breadcrumbs.
Pre-heat the oven to 180° C (upper and lower heat). Peel the potatoes and cut into thin slices. Coarsely grate the goat's cheese or cut into very thin slices. Finely grate the Parmesan.
Place the potato slices close together on the bottom of a greased baking dish (approx. 18 x 25 cm). Place layers of the goat's cheese, the breadcrumb mixture and Parmesan on top. Season with (a little!) salt and pepper to taste. Then start again with a layer of potatoes. The lasagne should be finished off with a layer of potatoes on top. And you should still have some goat's cheese and parmesan on the side for the topping.
Bake the potato lasagne for around 50 minutes in a pre-heated oven at 180°C. Then cover with goat's cheese and Parmesan and bake for another 10 minutes, or until the cheese is golden brown.