Frico

Method

1. Peel the potatoes and grate them using a coarse grater. Do not soak in water; squeeze them lightly to remove some moisture.
2. Heat a pan with a little olive oil and a pinch of salt. Add the grated potatoes and cook over medium heat, stirring occasionally. They should soften without browning.
3. After a few minutes, add a small amount of butter. Continue cooking, adding more butter in stages to prevent burning.
4. Cook until the potatoes are almost fully cooked and have released their starch, becoming sticky.
5. Add the grated or chopped mixed cheeses (equal weight to potatoes). Mix thoroughly to combine.
6. As the cheese melts, it will release fat. Use a spoon to remove this fat (tocchio) and set it aside; it will be used later.
7. Continue cooking until a golden crust forms on the bottom. This may take about 15-20 minutes.
8. To flip the frico, cover the pan with a lid, invert it onto the lid, then slide the frico back into the pan (or carefully flip with a spatula). Press down gently.
9. Cook the other side, continuing to remove excess fat, until crispy and golden.
10. Once both sides are crispy, remove from heat. Let rest for a minute. Serve warm, drizzled with the reserved tocchio and optionally a grind of black pepper.