Gratins made from potatoes and other vegetables have long been a part of the country cooking around Parma. Here's a rich one that takes advantage of a star ingredient: Parmesan cheese. The dish is often served during Lent or on other meatless days.

 

Preheat oven to 400 degrees. Butter 13"x 9"x 2" glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.

 

Bake potatoes 15 minutes. Reduce temperature to 350 degrees. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.