Crispy Cheese Potato Delight

This crispy Italian cheese and potato pie has been a lifesaver for countless dinner parties where I need something impressive yet deceptively simple. The magical contrast between the crunchy golden exterior and the soft, cheesy interior makes frico an unforgettable dish that always sparks conversation.

I discovered frico during a trip to Friuli in northern Italy where a local grandmother showed me her family recipe. After one bite I was hooked and have been perfecting my version ever since.

Ingredients

• Montasio cheese: Provides the signature flavor and crucial crispy texture; look for aged varieties for the best flavor complexity
• Red potatoes: Have the perfect starch content; too waxy and the frico won't hold together, too starchy and it becomes gluey
• Onion: Adds subtle sweetness that balances the savory cheese; use brown or white varieties for milder flavor
• Butter and olive oil: Combination provides the perfect fat base for sautéing with ideal flavor and smoke point
• Salt: Enhances all the flavors but use sparingly as the cheese already contains salt

Step-by-Step Instructions

Prep The Ingredients:

Finely slice your onion using a sharp knife for even pieces which will cook uniformly. Then peel and grate the potatoes immediately before cooking to prevent discoloration. The box grater is essential here; hand grating creates the perfect texture that food processors simply cannot match.

Sauté The Onions:

Melt the butter and oil together over medium heat until the butter stops foaming. Add the sliced onions and cook them slowly for about 10 minutes, stirring occasionally. The onions should become translucent but not brown; patience here builds tremendous flavor.

Cook The Potatoes:

Add your freshly grated potatoes to the softened onions along with a pinch of salt. The key is medium heat cooking for approximately 15 minutes while gently tossing the mixture periodically. You want the potatoes just cooked through but not mushy; maintaining some texture is crucial.

Incorporate The Cheese:

Add the cubed Montasio and mix for a couple of minutes. Watch carefully as the cheese begins to melt into the potato mixture creating pockets of gooey goodness. This is where the magic happens; the cheese will both bind everything together and create the signature crust.

Form And Brown First Side:

Spread the mixture into an even layer across your nonstick pan using a wooden spoon to press it down gently. Let it cook undisturbed for 6 to 7 minutes until you can see golden brown edges forming. Resist the temptation to flip too early; proper browning is essential.

The Critical Flip:

Once properly browned, slide the entire frico onto a plate carefully. Then place your pan upside down over the plate and with confidence flip everything in one smooth motion. This returns the frico to the pan with the uncooked side now facing down.

Brown Second Side:

Cook the second side for another 6 minutes until it develops the same beautiful golden crust. The aroma at this point will be incredible as the cheese continues to caramelize creating complex nutty flavors throughout the dish.

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Montasio cheese truly makes this dish special. The first time I served frico at a family gathering, my Italian grandfather, who rarely commented on my cooking, took one bite and nodded approvingly. That silent validation meant everything to me and cemented this recipe in my regular rotation.

Storage Tips

Frico keeps beautifully in the refrigerator for up to three days stored in an airtight container. The texture holds up remarkably well unlike many potato dishes that deteriorate quickly. To reheat, place in a 350°F oven for about 10 minutes until warmed through and the cheese begins to melt again. For best results, avoid microwaving which can make the crispy exterior soggy.

Cheese Alternatives

While traditional frico calls for Montasio cheese, which offers the perfect balance of melting properties and flavor, other cheeses can work in a pinch. Fontina provides similar melting qualities with a slightly milder flavor profile. Gruyere offers a more distinct nutty character that works wonderfully, while Comte contributes a subtle sweetness. Whatever substitute you choose, look for a semifirm cheese with good melting properties and avoid anything too young or too aged.

Serving Suggestions

In Friuli, frico is often enjoyed as part of an antipasti spread alongside cured meats and pickled vegetables. For a more substantial meal, pair it with a simple arugula salad dressed with lemon and good olive oil to cut through the richness. A glass of crisp Friulian white wine like Friulano or Ribolla Gialla makes the perfect accompaniment; their bright acidity balances the rich cheesy flavors beautifully.

Regional Variations

This comfort food staple varies significantly across northern Italian regions. In some areas, frico is made thinner and crispier, almost like a cheese crisp, while other versions incorporate herbs like thyme or rosemary. Some families add a splash of white wine to the potato mixture while cooking. In the mountains near the Austrian border, you might find frico made with smoked cheese for an entirely different flavor profile. This recipe represents the classic Friulian style with the ideal balance of crispy exterior and tender interior.

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This frico recipe is truly a crowd-pleasing dish that highlights the beauty of simplicity while delivering an elegant presentation.

Frequently Asked Questions

→ What cheese can I substitute for Montasio?

If you can't find Montasio cheese, excellent substitutes include Fontina, Gruyere, or Comte. These alternatives offer similar melting properties and complementary flavors that work well in this dish.

→ What size pan works best for Frico?

A 24cm (9.5 inch) nonstick pan with shallow sides is ideal. You can use pans between 24-28cm (9.5-11 inches), but keep in mind that larger pans will produce thinner Frico. Avoid pans with high sides as they make flipping difficult.

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

Once the first side is golden brown, slide the Frico onto a plate, then place the pan upside down on top of the plate and flip everything together. Don't worry if it doesn't look perfect after flipping - it will reform as the cheese continues to melt.

→ Is Frico best served hot or cold?

Frico is delicious both ways. Serve it warm for maximum gooeyness and that comforting melted cheese experience, or enjoy it at room temperature where the flavors concentrate and the texture becomes more firm.

→ What's the origin of Frico?

Frico originates from the Friuli Venezia Giulia region in northern Italy. It was traditionally made by peasants as a way to use cheese rinds and leftover cheese. Today it's celebrated as a regional specialty and comfort food throughout Italy.

→ What can I serve with Frico?

Frico works beautifully as an appetizer paired with a light green salad dressed with lemon and olive oil. It also complements grilled meats or can be served alongside a bowl of hearty soup for a complete meal. A glass of crisp white wine from the Friuli region makes a perfect beverage pairing.