I reveal one simple step that turns thinly sliced potatoes and onions into a perfectly composed frico in my Comfort Food feature.

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I fell for frico the second I discovered the contrast between tender potatoes and those crunchy edges that sneak up on you. I keep telling myself it’s simple, but there’s something almost unfair about how a little Parmigiano-Reggiano can turn humble spuds into something that wants attention.

I won’t lie, it’s a bit addictive, and every time I serve it people get suspiciously quiet. It’s definitely Comfort Food, in the best possible way, the kind that makes you curious about why you never had it sooner.

Try it and you’ll see what I mean, though you might not want to share.

Ingredients

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Potatoes: Starchy base gives carbs, some fiber and vitamin C, makes the cake tender.
Onion: Adds sweet sharpness when caramelized it brings moisture and savory depth.
Parmigiano-Reggiano: Dry, nutty umami punch, high in protein and calcium, salty finish.
Fontina or young Asiago: Melts beautifully, creamy richness that boosts flavor and chew.
Eggs: Bind everything together, add protein and a custardy texture when cooked.
Olive oil and butter: Olive oil for lightness, butter for flavor, both brown to deepen taste.
Parsley: Fresh herb lift brightens the rich cake with a little bitter, green note.

Ingredient Quantities

1 1/2 lb (700 g) potatoes, Yukon Gold or Russet peeled and grated or thinly sliced

1 medium yellow onion (about 6 oz / 170 g), thinly sliced or roughly chopped

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 cup (about 90 to 100 g) finely grated Parmigiano-Reggiano

1 cup (about 100 to 110 g) shredded Fontina or young Asiago

2 large eggs, lightly beaten

1 tsp kosher salt (or 3/4 tsp fine sea salt)

1/2 tsp freshly ground black pepper

1 tbsp all purpose flour (optional, helps bind a bit)

2 tbsp chopped fresh parsley, optional for serving

How to Make this

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1. Peel and grate the potatoes (or thinly slice if you prefer). If grated, rinse them briefly in cold water to wash off excess starch, then squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth. Thinly sliced potatoes should be patted very dry. Thinly slice or roughly chop the onion.

2. Heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a 10 inch cast iron or heavy nonstick skillet over medium heat. Add the onion and cook, stirring now and then, until soft and lightly golden, about 7 to 10 minutes.

3. In a large bowl combine the drained potatoes, the cooked onion, 1 cup finely grated Parmigiano-Reggiano, 1 cup shredded Fontina or young Asiago, 2 lightly beaten eggs, 1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt), 1/2 teaspoon freshly ground black pepper, and 1 tablespoon all purpose flour if using. Mix until everything is evenly distributed, don’t overwork it though.

4. Wipe the skillet if it looks too wet and add a little more oil or butter if needed so the base is slick. Heat the pan to medium low. Spoon the potato-cheese mixture into the skillet and press it down firmly with a spatula to form a cake about three quarters to one inch thick, compact it so it holds together.

5. Cook the cake undisturbed on medium low until the bottom is deeply golden and crisp and the edges start to brown, about 10 to 12 minutes. If the edges are getting too dark, lower the heat a bit.

6. To flip, slide the frico onto a large plate, then invert the skillet over the plate and flip so the uncooked side is down, or use two spatulas if you can. Press it down again and cook the second side until golden and the cheeses are melted, about 8 to 10 minutes. If it seems too thick to flip safely, finish it in a 375°F oven for 8 to 12 minutes instead.

7. Once both sides are crisp and the center is set, remove from the pan and let rest 2 to 3 minutes so it firms up a little, it will be easier to slice and less likely to fall apart.

8. Sprinkle 2 tablespoons chopped fresh parsley over the top if using, cut into wedges and serve warm. It’s best eaten right away while the cheese is gooey and the edges are crisp.

Equipment Needed

1. 10 inch cast iron or heavy nonstick skillet
2. Box grater or mandoline, for grating or thin slicing potatoes
3. Large mixing bowl
4. Clean kitchen towel or cheesecloth to squeeze out moisture
5. Two sturdy spatulas for pressing and flipping
6. Chef knife
7. Cutting board
8. Measuring cups and spoons
9. Large plate and oven mitts for safe flipping and handling

FAQ

Q: Do I need to squeeze the grated potatoes? A: Yes, squeeze them well with a clean towel or cheesecloth to remove excess water, otherwise the frico will steam not crisp. Dont skip this step, it makes all the difference.

Q: Can I make this gluten free? A: Absolutely. The 1 tbsp flour is optional so just leave it out, the eggs and cheeses will bind everything. If you want extra help binding use a teaspoon of cornstarch or potato starch instead of flour.

Q: What pan and heat level works best for crispiness? A: Use a heavy 10 inch cast iron or nonstick skillet, preheat it, then add the oil and butter. Cook over medium to medium low so the potatoes cook through while the bottom gets golden, press down and let it set before flipping. You can finish in a 375 F oven if the center needs more time.

Q: How do I flip the cake without breaking it? A: Let it brown and set well, then slide it onto a plate, place the skillet over the plate and invert, or use two spatulas to turn it. If it falls apart a bit, just press it back together in the pan and continue cooking, theres no crime in a slightly rustic look.

Q: What cheeses can I substitute and do I need to adjust salt? A: Fontina and young Asiago melt nicely, Gruyere, young cheddar, or Comte are good swaps. Parmigiano is salty so taste as you go and reduce the added salt if you use extra sharp or salty cheeses.

Q: Can I make frico ahead and how do I store and reheat it? A: Yes, you can assemble and chill for up to 24 hours before cooking, or cook then refrigerate for 3 to 4 days. Freeze cooked slices up to 2 months separated by parchment. Reheat in a skillet or oven to re crisp, avoid the microwave unless you dont mind it getting soft.

Frico (Cheesy, Potato And Onion Cake) Recipe Substitutions and Variations

Potatoes: use frozen shredded hash browns (thaw and squeeze out all water) or grated sweet potato for a sweeter twist, you’ll need a little more cook time.
Parmigiano Reggiano: swap with Grana Padano for a very similar nutty flavor, or Pecorino Romano for a sharper saltier bite just cut back on added salt.
Fontina or young Asiago: use Gruyere, Monterey Jack or young cheddar — they melt well and keep the cake creamy.
Eggs: try 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water, let sit 5 minutes) or a commercial egg replacer; it binds but gives a slightly denser texture.

Pro Tips

– Dry the potatoes like your life depends on it. Use a clean towel or cheesecloth or even a salad spinner, squeeze until almost bone dry, because if they stay wet the frico will steam not crisp and you’ll never get that golden crust.

– Be patient with the heat. Cook on medium low so the bottom browns slowly, quick high heat will burn the edges and leave the middle gummy, so turn it down early if it looks like it’s getting too dark.

– Use freshly grated Parm and save a little to sprinkle on top while it cooks. Pregrated stuff has anti caking stuff in it and wont melt the same, and a little extra Parm gives a salty crunchy edge so you can dial back the added salt.

– Make two smaller cakes instead of one massive one if you want less flipping drama. Smaller ones cook more evenly and are safer to flip, or if you do go big, don’t be shy about finishing it in a hot oven to set the center.

– Don’t skip the rest and the re-crisp trick. Let it sit a couple minutes so it firms up before slicing, and if it sits a while, reheat on a hot skillet or under a broiler for a minute to bring back the crispness.

Frico (Cheesy, Potato And Onion Cake) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I reveal one simple step that turns thinly sliced potatoes and onions into a perfectly composed frico in my Comfort Food feature.

Servings

servings

Calories

506

kcal

Equipment: 1. 10 inch cast iron or heavy nonstick skillet
2. Box grater or mandoline, for grating or thin slicing potatoes
3. Large mixing bowl
4. Clean kitchen towel or cheesecloth to squeeze out moisture
5. Two sturdy spatulas for pressing and flipping
6. Chef knife
7. Cutting board
8. Measuring cups and spoons
9. Large plate and oven mitts for safe flipping and handling

Ingredients

1 1/2 lb (700 g) potatoes, Yukon Gold or Russet peeled and grated or thinly sliced
1 medium yellow onion (about 6 oz / 170 g), thinly sliced or roughly chopped
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 cup (about 90 to 100 g) finely grated Parmigiano-Reggiano
1 cup (about 100 to 110 g) shredded Fontina or young Asiago
2 large eggs, lightly beaten
1 tsp kosher salt (or 3/4 tsp fine sea salt)
1/2 tsp freshly ground black pepper
1 tbsp all purpose flour (optional, helps bind a bit)
2 tbsp chopped fresh parsley, optional for serving

Directions

Peel and grate the potatoes (or thinly slice if you prefer). If grated, rinse them briefly in cold water to wash off excess starch, then squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth. Thinly sliced potatoes should be patted very dry. Thinly slice or roughly chop the onion.
Heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a 10 inch cast iron or heavy nonstick skillet over medium heat. Add the onion and cook, stirring now and then, until soft and lightly golden, about 7 to 10 minutes.
In a large bowl combine the drained potatoes, the cooked onion, 1 cup finely grated Parmigiano-Reggiano, 1 cup shredded Fontina or young Asiago, 2 lightly beaten eggs, 1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt), 1/2 teaspoon freshly ground black pepper, and 1 tablespoon all purpose flour if using. Mix until everything is evenly distributed, don’t overwork it though.
Wipe the skillet if it looks too wet and add a little more oil or butter if needed so the base is slick. Heat the pan to medium low. Spoon the potato-cheese mixture into the skillet and press it down firmly with a spatula to form a cake about three quarters to one inch thick, compact it so it holds together.
Cook the cake undisturbed on medium low until the bottom is deeply golden and crisp and the edges start to brown, about 10 to 12 minutes. If the edges are getting too dark, lower the heat a bit.
To flip, slide the frico onto a large plate, then invert the skillet over the plate and flip so the uncooked side is down, or use two spatulas if you can. Press it down again and cook the second side until golden and the cheeses are melted, about 8 to 10 minutes. If it seems too thick to flip safely, finish it in a 375°F oven for 8 to 12 minutes instead.
Once both sides are crisp and the center is set, remove from the pan and let rest 2 to 3 minutes so it firms up a little, it will be easier to slice and less likely to fall apart.
Sprinkle 2 tablespoons chopped fresh parsley over the top if using, cut into wedges and serve warm. It's best eaten right away while the cheese is gooey and the edges are crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.