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Vegetarian, Italy

Frico with grilled polenta

Frico is a crispy pancake made of potatoes and melted cheese, served with grilled polenta, for 4 people in 50 minutes, at medium difficulty, for €2.60 per person. The key to success is pressing the grated potatoes dry and letting the crust form undisturbed in the pan.

Frico is a crispy potato and melted cheese pancake from Friuli, golden and crunchy outside, soft and gooey inside.

Frico with grilled polenta
Total time
50 min
Difficulty
Medium
Cost per person
€2.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Frico is a thick, golden pancake, crisp on the outside with a soft, stretchy center of potatoes and melted cheese. The onion adds a little sweetness, and raclette cheese brings that gooey pull you find in mountain cooking. It's a generous dish, the kind you bring to the table straight from the pan.

This is a cold weather dinner, for when you want something warming without much fuss. The grilled polenta on the side adds extra crunch and makes a nice change from bread. It takes a bit of attention at the stove, but the result is worth it, especially on a Sunday or a weeknight when you have a little extra time.

The ingredients

4 people

Fruits and vegetables

  • potatoes 600 g
  • onion 1

Dairy

  • raclette cheese 300 g
  • butter 30 g

Pantry

  • precooked polenta block 500 g
  • olive oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel and coarsely grate the potatoes, thinly slice the onion, and cook them together in the oil with a pinch of salt. 10 min

    Press the grated potatoes in a kitchen towel, they'll crisp up better.

  2. Grate or cut the cheese into small cubes and mix it into the potatoes.

    Save a little for the top, it will form a nice crust.

  3. Pack the mixture into a nonstick skillet, cover, and cook over low heat until the bottom is golden. 12 min

    Don't touch it for the first 10 minutes, the crust needs to form on its own.

  4. Flip the frico using a plate and brown the other side. 8 min

    Slide it onto the plate, flip the pan over it, then slide it back in.

  5. Meanwhile, slice the polenta and pan fry it in the butter until golden. Serve with the frico. 8 min

    Leave the slices undisturbed to get a nice golden crust.

Our tips to get it right

  • Use a good quality nonstick skillet, that's what makes it easy to flip the frico without breaking it.
  • If the cheese releases a lot of fat during cooking, tilt the pan and blot it with paper towel before flipping.
  • Let the frico rest for two minutes off the heat before slicing, it holds together better and cuts more cleanly.

The variations

  • Swap the raclette cheese for montasio if you can find it, the traditional frico cheese, with a milder flavor.
  • Add cooked bacon bits with the onion for a richer, saltier version.
  • For a quicker version, skip the towel pressing step and cook the frico as small individual portions in the pan, they brown faster.

What to serve it with

  • A green salad with vinaigrette
  • A glass of dry white wine
  • Seasonal steamed vegetables

Storage

Frico keeps for 2 days in the fridge in a sealed container. Reheat it in a skillet over low heat to bring back the crispness, the microwave makes it soft. Freezing isn't recommended, the cheese texture changes once thawed.

Questions about this dish

Why won't my frico release from the pan?

The pan probably wasn't hot enough at the start, or wasn't nonstick enough. Let it cook undisturbed for the first 10 minutes so the crust fully forms before you try to flip it.

Can you use a different cheese instead of raclette?

Yes, montasio is the traditional frico cheese, but a young tomme or fontina work well too. Avoid heavily aged cheeses, they turn dry when cooked.

Can you make frico ahead of time?

You can grate the potatoes and mix them with the cheese a few hours ahead, covered in the fridge. Cook it just before serving to keep the crispy texture.

Do kids like frico?

Many kids enjoy the melted cheese pull, but the dish is fairly rich and the onion flavor can surprise younger eaters. It's worth offering a small portion the first time.

How long does it take to make a frico with grilled polenta?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a frico with grilled polenta?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a frico with grilled polenta cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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