Frico from northern Italy is pure comfort food: grated potatoes and sautéed onions cooked with plenty of Montasio (or a similar melting cheese) until the exterior is crisp and browned and the interior stays soft and gooey. It’s perfect for cool weather and makes a satisfying snack, light meal or accompaniment to grilled polenta.
Originating in Friuli-Venezia Giulia, Frico showcases the hearty, cheese-forward cooking typical of northern Italy. The method is straightforward: thinly slice onions, grate potatoes, gently cook them together, then add cubed cheese and press into a pan to form a cake. The only slightly tricky part is flipping the frico so both sides become evenly golden and crisp, but a plate-and-flip technique makes this easy.
Traditionally served with fried or grilled polenta, Frico is also excellent on its own with a simple arugula salad dressed with olive oil and a glass of red wine. It’s delicious hot while the cheese is still stretchy, but also tasty once cooled.
Ingredients
Below is a photo showing the ingredients and some substitution notes.
- Potatoes – Red potatoes are recommended because they hold together well during cooking.
- Montasio cheese – If Montasio isn’t available use another good melting, nutty cheese such as Gruyère, Fontina or Comté.
- Onions – Brown or white onions, thinly sliced.
- Butter and olive oil – Traditional recipes sometimes use lard for frying; a mix of butter and olive oil works beautifully here.
Step-by-step photos and instructions
- Finely slice 1 onion and set aside. Peel and grate 1.5 lbs (640 g) of potatoes using a box grater; keep them separate.
- Melt 1 tablespoon unsalted butter and 1 tablespoon olive oil in a medium pan over medium heat. Add the sliced onion and sauté until soft and translucent, about 10 minutes.
- Add the grated potato, season with a good pinch of salt, and cook over medium heat for about 15 minutes until the potato is just cooked through. Toss and turn occasionally for even cooking—two wooden spoons work well for this.
- Add 8.8 oz (250 g) cubed Montasio (or substitute) and mix for a couple of minutes until the cheese begins to melt and combines with the potato and onions.
- Spread the mixture evenly in the pan and leave it to cook undisturbed for 6–7 minutes until the underside is golden and crisp. Gently lift the edge with a spatula to check that it isn’t burning.
- When the bottom is browned, slide the frico onto a plate. Place the pan upside down over the plate and flip both together so the frico returns to the pan with the browned side up. This lets you cook the other side without breaking it.
- Cook another 6 minutes until golden on the second side. Transfer to a board or plate and slice to serve.
Recipe Tips
- Pan size – A 24 cm (9.5 in) nonstick pan gives a nicely thick frico. A 28 cm (11 in) pan also works but yields a thinner result.
- Shallow-sided pan – Choose a pan with low sides to make removing and flipping the frico easier.
- Flipping – Don’t worry if the frico looks imperfect after flipping; the melting cheese helps it come back together.
More comforting Italian recipes to try
Mains
Costoletta alla Valdostana (Stuffed Breaded Veal)
Risotto
Risotto alla Valdostana (Fontina Cheese Risotto)
Fresh Pasta
Pici, Cacio e Pepe (Authentic Recipe)
Bread & Savory Bakes
Brustengo (Umbrian Flatbread)
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Step by step photos above
Most recipes include photos, helpful tips and sometimes video.
Frico
By Emily
Equipment
- 24 cm (9.5 in) nonstick pan (see notes)
- Fish slice or spatula for flipping
Ingredients
- 1.5 lbs (640 g) red potatoes
- 8.8 oz (250 g) Montasio cheese, cubed (about 1.5 cups) — or Fontina, Gruyère, Comté
- 1 brown or white onion, finely sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Finely slice the onion and set aside. Peel and grate the potatoes and keep them separate.
- Melt the butter and olive oil in a medium pan over medium heat. Add the onion and sauté until soft and translucent, about 10 minutes.
- Add the grated potatoes and a generous pinch of salt. Cook for about 15 minutes, stirring occasionally, until the potatoes are just cooked through.
- Stir in the cubed cheese and mix for a couple of minutes until the cheese starts to melt and the mixture is cohesive.
- Spread the mixture evenly in the pan and cook undisturbed for 6–7 minutes until the bottom is golden and crisp. Check the edges to avoid burning.
- Slide the frico onto a plate, invert the pan over the plate, and flip both so the frico returns to the pan with the browned side up. Cook another 6 minutes until golden on the second side.
- Transfer to a board or plate, slice and serve warm or at room temperature.
Notes
- Cheese substitutes: Fontina, Gruyère or Comté work well if Montasio is unavailable.
- Pan size: Use a pan between 24–28 cm; larger pans create a thinner frico.
- Shallow-sided pan: Low sides make flipping easier.
- Appearance after flipping: Imperfections are fine — the cheese will help it re-form.
- Serving: Frico is great warm when the cheese is gooey, but is also tasty cooled.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven when relevant.
- Nutrition is calculated automatically and should be treated as an approximation.
Nutrition
Calories: 204 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 12 g | Saturated Fat: 6 g | Sodium: 266 mg
Nutrition information is approximate.