Patate e Verza
Patate e Verza
Ingredients
- 2 tablespoons olive oil, as needed to coat the bottom of the pot
- 2 leek, sliced (or 1 medium onion, sliced)
- 1 pinch salt, plus more to taste
- 9.5 ounces scamorza cheese, grated (or provolone cheese)
- 3 potatoes, medium, sliced 1/8 to 1/4 inch thick
- 3 cups chicken stock, as needed to mostly cover potatoes
- 1/2 teaspoon sage, dried, or 1 tablespoon fresh, chopped
- 1/2 head savoy cabbage, chopped or shredded
Instructions
- 1
Pour enough olive oil into a large pot or Dutch oven to coat the bottom. Place the pot over medium heat.
⏱️ 1 min
- 2
Add the sliced leek (or onion) to the pot and a pinch of salt. Sauté for about 5 minutes until softened.
⏱️ 5 min
- 3
While the leeks are cooking, grate the Scamorza cheese (or Provolone) and set aside.
⏱️ 5 min
- 4
Add the sliced potatoes to the pot with the softened leeks. Pour in enough chicken stock to mostly cover the potatoes and leeks. Add the sage and more salt, especially if using unseasoned chicken broth.
⏱️ 3 min
- 5
Bring the mixture to a simmer and cook for about 6 minutes, allowing the potatoes to slightly soften.
⏱️ 6 min
- 6
Add the chopped or shredded cabbage to the pot. Continue cooking until all the liquid has evaporated. This will take approximately 10-15 minutes. Stir occasionally to prevent sticking.
⏱️ 15 min
- 7
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 8
Once the liquid has evaporated from the vegetable mixture, transfer half of the cooked potato, leek, and cabbage mixture to an oven-safe dish.
⏱️ 2 min
- 9
Add a generous layer of the grated cheese over the first layer of vegetables.
⏱️ 1 min
- 10
Add the remaining cooked vegetable mixture as a second layer, then top with a final generous layer of grated cheese.
⏱️ 2 min
- 11
Place the dish into the preheated oven and bake for about 15 minutes, or until the cheese is molten, golden brown, and bubbly.
⏱️ 15 min•🌡️ 400
- 12
Carefully remove from the oven and serve immediately, enjoying the 'insane cheese pull'.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Patate e Verza
- 2 tablespoons olive oil, as needed to coat the bottom of the pot
- 2 leek, sliced (or 1 medium onion, sliced)
- 1 pinch salt, plus more to taste
- 9.5 ounces scamorza cheese, grated (or provolone cheese)
- 3 potatoes, medium, sliced 1/8 to 1/4 inch thick
- 3 cups chicken stock, as needed to mostly cover potatoes
- 1/2 teaspoon sage, dried, or 1 tablespoon fresh, chopped
- 1/2 head savoy cabbage, chopped or shredded
Instructions
- 1
Pour enough olive oil into a large pot or Dutch oven to coat the bottom. Place the pot over medium heat.
⏱️ 1 min - 2
Add the sliced leek (or onion) to the pot and a pinch of salt. Sauté for about 5 minutes until softened.
⏱️ 5 min - 3
While the leeks are cooking, grate the Scamorza cheese (or Provolone) and set aside.
⏱️ 5 min - 4
Add the sliced potatoes to the pot with the softened leeks. Pour in enough chicken stock to mostly cover the potatoes and leeks. Add the sage and more salt, especially if using unseasoned chicken broth.
⏱️ 3 min - 5
Bring the mixture to a simmer and cook for about 6 minutes, allowing the potatoes to slightly soften.
⏱️ 6 min - 6
Add the chopped or shredded cabbage to the pot. Continue cooking until all the liquid has evaporated. This will take approximately 10-15 minutes. Stir occasionally to prevent sticking.
⏱️ 15 min - 7
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 8
Once the liquid has evaporated from the vegetable mixture, transfer half of the cooked potato, leek, and cabbage mixture to an oven-safe dish.
⏱️ 2 min - 9
Add a generous layer of the grated cheese over the first layer of vegetables.
⏱️ 1 min - 10
Add the remaining cooked vegetable mixture as a second layer, then top with a final generous layer of grated cheese.
⏱️ 2 min - 11
Place the dish into the preheated oven and bake for about 15 minutes, or until the cheese is molten, golden brown, and bubbly.
⏱️ 15 min•🌡️ 400 - 12
Carefully remove from the oven and serve immediately, enjoying the 'insane cheese pull'.
⏱️ 1 min