Italian Friulian Potato Gratin — Patate Gratinate al Montasio is a complete professional recipe for Yukon Gold potatoes with Montasio and béchamel, with verified quantities, detailed technique, wine pairing, storage, and nutrition.

Onion, Potato and Montasio Frico (Frico con Patate e Cipolla) Adding onion to a frico changes it completely, and anyone in Carnia will tell you so at length. The cake comes out darker, sweeter and softer in the middle, the crust arrives sooner and browns harder. This is the version made with raw sliced potatoes cooked down into slowly stewed onion, and it is the one you are most likely to be given in a mountain osteria with a slab of polenta beside it. Nothing here is boiled.

Frico Croccante di Solo Montasio (Crispy Montasio Cheese Wafer) Frico croccante is the thinnest thing Friuli Venezia Giulia makes and one of the loudest to eat. A handful of grated Montasio goes into a dry pan, the fat runs out of it, the proteins brown into a golden lace, and what is lifted out four minutes later snaps like glass. No potato, no onion, no flour, no egg, no butter. Cheese and controlled heat, nothing else. This is the crisp branch of the frico family and it be