Please Air Fry a Few Frico Potato Squares.
Throwing away food really upsets me. I will do anything to prevent this, including meeting friends at BYOF bars and forcing food on them. When I can’t do that, I’m a master of leftovers. I’ve come up with some really great makeovers, like leftover rice salad , leftover mac and cheese and cheeseball, or turning leftover cornbread into crackers . But every once in a while, one reimagined meal really stands out. Guys, I’ve outdone myself this time. I made potato gratin squares encrusted with parmesan frico and I will never be the same.
I politely ask that you make these with leftover potato gratin, scalloped potatoes, or whatever layered potato casserole you have leftover in the fridge. This is for your own good. Cooking is easy to do while semi-distracted on speakerphone with a friend, and cooking in the air fryer takes just eight minutes of your time.
If you are new to Frico, I am very happy to welcome you here. The world of frico is where your favorite dishes are topped with crispy layers of cheese. Many cheeses, such as cheddar, Asiago, Montasio, feta and Parmesan, don’t just melt at high temperatures, they brown and have a cracker-like crunch. You can make frico chips , add a layer of frico to the bottom of your pizza , wrap your fries in that crispy cheese blanket, or top the humble scrambled egg with crunchy cheese. The textural contrast is worth it, but the flavor is irresistible. Toasted, nutty and spicy, frico will win your heart from the first bite.
How to Fry Leftover Potato Gratin in the Air Fryer
Potatoes are a vegetable with a high starch content. When starches cool long enough, they thicken to form a hard structure. That’s why hot oatmeal that you’ve cooked and left in the refrigerator can be pulled out of the bowl in one solid disc and thrown to the dog. (Actually, you can do this too .) Because potato gratin is covered in layers of sauce, which is usually starchy, cheesy, or buttery—anything that gets hard in the refrigerator—you have a casserole that can be easily cut into squares. You can pick up the squares and handle them easily so they don’t fall apart. These are ideal conditions for freeco.
1. Cut the casserole into cubes
Cut the cold potato casserole into squares. Any serving size will work. I cut mine into two-inch cubes. Place them on one side of a parchment-lined baking sheet.
2. Lubricate them with mayonnaise.
Cover all six sides of the potato square with a thin layer of mayonnaise. Don’t worry, it won’t have that sandwich taste after it’s cooked. All you have to do is give the Parmesan something to stick to and the cheese flavor will dominate later. I put some mayonnaise on the parchment and used a pastry brush to spread it on the sides. (By the way, the handle of my pastry brush fell off. That’s the setup I’m doing here.) You can use a knife, but the corners may be difficult. The best option is to wear food-safe rubber gloves and use your hands.
3. Cover the squares with Parmesan.
Add a cup of grated Parmesan to a bowl. The grated cheese is almost a cheese powder so it sticks really well, but I think shredded cheese would work too. Place the casserole square in a bowl and spoon Parmesan cheese on all sides; pressing for good adhesion. Place the cheese square on the clean side of a baking sheet lined with parchment paper. Repeat this with the number of squares you have prepared.
4. Bake and enjoy the magic of friko
Place the squares in an air fryer preheated to 400°F and set to air fry. Make sure there is about a half inch of space between the squares. Let them cook for five to 10 minutes or until browned to your liking. I took mine out after eight minutes.
The potato squares are covered in toasted cream cheese, so you may need a fork to loosen the bottoms, but they shouldn’t be sticky or sticky. If so, you may need more time in the fryer. Once you crack open the crispy outer surface of the frico, you will see that the sauce that was in the casserole has warmed up and the inside has returned to the same state it was in when it first came out of the oven. Serve the crispy square alongside a green salad for a new-school potato gratin that would be the envy of any fancy French restaurant.