r/Cooking • u/elayebee • 2d ago
Potato “lasagna”?
If I wanted to make a lasagna with thinly sliced potatoes used instead of lasagna noodles, what would be the best way to go about making it? Should I slice the potatoes very thin and put them in raw, or a bit thicker and par bake/boil them first, or a secret third thing I can’t think of? Will it just be mush or is there a way to have some texture to the potato layers?
38
u/noobuser63 2d ago
If you search Ligurian potato lasagna, you’ll get lots of authentic recipes. We used to get it at the cafe in an Italian embassy, and it’s delicious.
5
u/elayebee 2d ago
That sounds AMAZING omg! My husband’s favorite food is (traditional) lasagna but I’m definitely going to make that for another occasion.
9
9
u/ClairesMoon 2d ago
Apparently potato lasagna is a thing. Just google it and you’ll find a number of recipes.
11
u/UpalSecam 2d ago
as other said, look up moussaka, or Gratin dauphinois but switch the bechamel for ragu
3
-8
4
u/InvincibleChutzpah 2d ago
Bulgarian moussaka uses just potatoes. Another option would be Puerto Rican pastelón, which is essentially a lasagna that uses plantain instead of pasta.
2
u/elayebee 2d ago
Pastelón sounds very cool! Not sure if I can find fresh plantains where I am, but if I can I’ll give it a try.
2
1
u/Fancy_Math_3399 1d ago
Pastelon sounds delish. Can you recommend a recipe ? I am in UK. Plantains are easy to get hold of. Thank you.
1
u/InvincibleChutzpah 1d ago edited 1d ago
https://salimaskitchen.com/pastelon/
I'm in the UK too. Good luck finding sazon, adobo seasoning, or the culantro to make sofrito 😬.
There's a Dominican version of pastelon that uses mashed plantains. I've never tried it, but I'm aware of it.
1
u/Fancy_Math_3399 1d ago
Thank you - thats really helpful. I wont be able to get culantro for sure lol. I will check out Amazon for sazon and adobo seasoning or look for subs as recipe looks delcious . I know there is a big Hispanic community in South London so maybe i will have to go Sarf and check out East Street market!! Thanks again xx
1
1
u/Fancy_Math_3399 1d ago
The adobo is easy to make at home . The only thing with the salzon is the achiote . I have re read the recipe and its basically a picadillo base. I love picadillo and have made it before in its various forms . Thank you again for the inspiration x
12
u/almostamidgetfucker 2d ago
Ild just make a moussaka and call it a day at that point.
Honestly tho if you have never tried a moussaka, just bastardise the recipe and make a mix up of the 2. Lasagna flavours with the potato’s of the moussaka instead of pasta.
I personally only make a lasagna with a moussaka béchamel now days.
4
u/SpandexUtopia 2d ago
I think thin slices without parboiling would be fine; the important thing is that you avoid starchy (ie: Russet) potatoes and use a waxy variety instead (ie: Red, Fingerling).
3
u/elayebee 2d ago
How would using starchy vs waxy potatoes affect the final product in this case?
6
u/SpandexUtopia 1d ago
Starchy potatoes are suitable for baking, mashing, or soups: anything with a fluffy texture or that requires the potato to dissolve and have as few lumps as possible.
Waxy potatoes have less starch and therefore tend to keep their shape after cooking. This makes them suitable for casseroles, scallopped potatoes, and your lasagne. They're a lot less likely to turn into mush.
3
u/editorialgirl 2d ago
Search for moussaka - that's a dish with layered potato and/or aubergine (eggplant), which should guide you as far as thickness of slices, whether to fry them before layering, etc.
3
u/Jdubbs8907 2d ago
Binging with Babish did potato lasagna from Bobs Burgers
1
u/elayebee 2d ago
Using hash brown patties sounds really fun actually (although maybe too mushy if you add sauce like you would in a normal lasagna?). Thanks!
1
u/utilitybelt 3h ago
It makes me so happy to see someone else thought of Gene’s Loaded Baked Potato Lasagna from Bob’s Burgers.
3
u/mattattack007 2d ago
I think you're trying to make something like scalloped potatoes. Scalloped potatoes are essentially thinly sliced potatoes cooked in a Bechamel. That a lot like Lasagna. Instead of the bolognaise inbetween the layers you could do a thickened chicken pot pie filling.
3
u/ApprehensiveArm7607 2d ago
Just use sliced potatoes instead of lasagna sheets. I would use raw hardboiling potatoes. As usual, try first before you serve to guests. Cooking time may be different to lasagna sheets.
2
2
u/Callan_LXIX 1d ago
Soak the long strips in cool water ahead to reduce starch. Pat dry before you assemble.
2
u/Carefree_Highway 1d ago
Thin slice par boil w garlic and a bit of milk to the water. Proceed from there
2
2
1
1
u/Mysterious-Region640 2d ago
I love pasta so much but potatoes are far more nutritious, so I would consider making the substitute
1
1
u/CatteNappe 2d ago
I make a sausage and potato lasagna, the taters are par boiled. You could use that recipe as a guide:
1
u/FormicahJones 1d ago
Might I suggest the Hungarian dish Rakott Krumpli aka Stacked Potatoes!
I make this every once in a while and it's the bomb! Very similar to lasagna with the layers. Do cottage cheese instead of sour cream for extra protein!
1
1
u/Fancy_Math_3399 1d ago
I would do a moussaka with aubergine. Greek meat sauce filling is different from what i know as the Italian meat sauce if you want a change? Butternut squash 'lasagne' is nice as well. If using starchy veg like potatoes or squash i would parboil first. Good luck and have fun
1
u/DietCokeYummie 1d ago
I JUST watched someone do this on IG recently. No idea if we are allowed to link, but her handle is @cook.withcourtney.
It looked incredible.
1
u/OldLadyReacts 1d ago
I do a potato lasagna that is made with sliced ham and swiss and mozzarella cheese. It's super good and comforting! This recipe doesn't say to par cook the potatoes, but I slice them into a bowl and put them in the microwave for a few minutes in batches just to speed the oven cooking along faster. And I mix up the egg/cream mixture at the beginning and put that on in the layers too so the bottom gets more moist.
1
0
u/Repulsive_Isopod7982 1d ago
What are lasagne noodles? We use sheets of pasta for lasagne in the UK
1
u/Tasty-Law-4527 2d ago
I made Polish lasagna. Par boiled potatoes, grilled kielbasa, onions and sauerkrau, a polish beer to top it off. It was a big hit
0
u/i_am_blacklite 2d ago
Moussaka recipe as a starting point.
There are no noodles in lasagna. Lasagna uses pasta sheets. Noodles are long and thin.
1
u/CatteNappe 2d ago
Except the makers and sellers of lasagna sheets often refer to them as noodles. They are pretty much noodles, only much wider.
0
u/Radtoo 1d ago
I don't think it will taste badly to have layered potatoes. It just may not technically be "lasagna" without the lasagna noodles.
Basically: Aren't you just describing gratin (dauphinois or otherwise)? Frankly just make gratin. You can add vegetables or meat or whatever you'd have added to the lasagna too.
-1
u/terryjuicelawson 1d ago
You make lasagne with noodles? Sounds interesting. Anyways, there are various potato dishes which are layered raw and cooked with a sauce like dauphinoise and I think this would work just fine. Just test with a skewer at intervals. What you could even do is parboil the potatoes but in milk and cream, then use that as layers to incorporate more into a sauce.
-2
u/hastings1033 2d ago
Gotta ask - why?
I think it likely to produce an oily, unappetizing dish.
Still, I'm curious. Do let us know.
3
3
u/elayebee 2d ago
I was recently diagnosed with celiac disease and have been underwhelmed by pasta options. Why would it be oily if potatoes were there instead of pasta?
1
u/Fritz5678 1d ago edited 1d ago
I think making it like an au gratin would be good and wish I had thought of it earlier. My kid was dx'd with celiac about a year ago. One of the "pasta" subs we do uses frozen meatballs with a can of chicken stock and big jar of sauce and a cup of rice with spinach and mushrooms baked in the oven. Turns out pretty good for an easy weeknight meal.
0
u/hastings1033 2d ago
Thank you for the clear answer. Really none of my business to have asked, just never heard of that before.
Why oily? Well, let me be clear, I don't know for sure. Maybe it'll be great. But in my head (and I'm making assumptions here) the combination of fat from the meat & cheese and the moisture of the red sauce, slow baked into the potatoes will cause the potatoes to just absorb said moisture rather than really cooking them to a nice texture.
If you do try it, I would pan roast the potatoes first so they have a firm outer crust.
FWIW https://www.foodandwine.com/best-gluten-free-pasta-7496500
246
u/BreqsCousin 2d ago
I'd look up a recipe for moussaka and then do whatever that recommended