Frico is a classic comfort dish from northern Italy. Shredded potatoes and sliced onions are gently sautéed, then mixed with plenty of melting Italian Montasio cheese and fried until the outside is laced with crispy, golden edges while the interior remains soft and gooey. It’s a rich, satisfying dish that’s perfect for cool weather.
Originating from Friuli‑Venezia Giulia, Frico showcases the hearty, cheese-forward cooking that northern Italian regions are known for. The technique is straightforward, though flipping the frico to crisp both sides can feel a little fiddly the first few times. The finished result is similar to a potato rosti or the crispy top of a baked gratin—crunchy at the edges and melt-in-your-mouth in the center.
Traditionally, Frico is served with fried or grilled polenta, and small pieces of polenta are often eaten together with the frico. At home we enjoy it as a snack or a light lunch with a simple salad—peppery arugula dressed with good olive oil is ideal—and a glass of red wine if you like.
Ingredients
The photo below shows the typical ingredients and possible substitutions.
- Potatoes – Red potatoes work well because they hold their shape while cooking.
- Montasio cheese – If Montasio isn’t available, use another good melting cheese with a nutty flavour such as Gruyère, Fontina or Comté.
- Onions – Use brown or white onions, finely sliced.
- Butter and olive oil – Traditional recipes sometimes use lard for frying; a mix of butter and olive oil gives great flavour and browning.
Step-by-step photos and instructions
- Thinly slice the onion and set aside. Peel and grate the potatoes with a box grater and keep them separate from the onion.
- Heat the butter and olive oil in a medium pan over medium heat. Add the onions and sauté until soft and translucent, about 10 minutes.
- Add the grated potato, season with a good pinch of salt, and cook for about 15 minutes over medium heat until the potato is just cooked through. Toss the mixture occasionally for even cooking—two wooden spoons work well for this.
- Add the cubed Montasio (or your chosen cheese) and stir for a couple of minutes until the cheese begins to combine and soften.
- Once the cheese has started to melt, spread the mixture into an even layer in the pan. Cook on one side for about 6–7 minutes until the bottom is golden brown. Lift the edges gently with a spatula to check that it’s not burning.
- When the underside 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, now cooking the other side.
- Cook for another 6 minutes until the second side is golden. Transfer to a board or plate, slice, and serve warm.
Recipe Tips
- Pan size – A 24cm (9.5 inch) nonstick pan produces a nicely thick frico. A 28cm (11 inch) pan also works but yields a thinner cake.
- Shallow-sided pan – Use a pan with low sides so the frico is easier to turn and slide out.
- Flipping – Don’t worry if the frico breaks when you flip it. As the cheese melts it will come back together and form a cohesive cake.
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 step-by-step photos and helpful tips to help you get it right first time.
Frico
By Emily
Equipment
- 24cm (9.5 inch) nonstick pan (see notes)
- Fish slice or spatula for flipping
Ingredients
- 1.5 lbs (640g) red potatoes
- 8.8 oz (250g) Montasio cheese, cubed (about 1.5 cups)
- 1 brown or white onion, finely sliced
- 1 tablespoon (14g) unsalted butter
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Finely slice 1 onion and set aside. Peel and grate 640g (1.5 lbs) of potatoes and keep separate.
- Melt 1 tablespoon butter and 1 tablespoon olive oil in a pan over medium heat. Add the onions and sauté until soft and translucent, about 10 minutes.
- Add the grated potato and a good pinch of salt. Cook for about 15 minutes over medium heat, tossing occasionally to ensure even cooking.
- Add 250g (8.8 oz) cubed Montasio and stir for a couple of minutes until the cheese starts to melt and combine with the potato and onion.
- Spread the mixture evenly in the pan and cook on one side for 6–7 minutes until golden. Check by lifting the edge with a spatula.
- Slide the frico onto a plate, invert the pan over the plate and flip so the frico returns to the pan to cook the other side.
- Cook another 6 minutes until golden, then transfer to a serving board or plate. Serve warm or at room temperature.
Video
Notes
- Cheese substitutes: Fontina, Gruyère or Comté are good alternatives to Montasio.
- Pan size: Use a 24cm (9.5 inch) pan for a thicker frico; a 28cm (11 inch) pan will make a thinner cake.
- Shallow-sided pan: Low sides make it easier to flip and remove the frico.
- Flipping: Imperfect flips are fine—the cheese will help the frico hold together as it melts.
- Serving: Frico is best warm while the cheese is gooey, but it also tastes great cooled.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- Vegetables are standard medium size unless noted.
- All recipes are tested using a fan (convection) oven when applicable.
Nutrition
Calories: 204 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 12 g | Saturated Fat: 6 g
Nutrition information is an approximation and should be used as a guide only.