What exactly is frico and how does it taste?

Frico is a crispy or skillet-cooked Italian cheese dish. In its thin form it’s a lacy, crunchy cheese crisp with a toasty, nutty flavor. The skillet style combines potatoes, onions, and melted cheese into a golden, savory cake that’s creamy inside with a browned, slightly caramelized crust. You’ll notice rich cheese flavor, a hint of olive oil, and a pleasant saltiness—great alongside polenta, salad, or roasted vegetables. Learn more

Which cheeses work best for frico and what are good substitutes?

The classics are Montasio, Asiago, and Parmesan for their melting and browning qualities. If you can’t find Montasio, try aged Asiago or Parmigiano-Reggiano. For a milder melt use Fontina or Gruyère sparingly. Avoid very wet cheeses; they’ll make the mixture soggy instead of crisping or forming a good crust. Learn more

How do we make the skillet frico with potatoes and onions?

Start by thinly slicing or grating potatoes and dicing onion. Sauté the onion in olive oil until soft. Add potatoes and a splash of water, cover, and steam until tender. Roughly mash with a wooden spoon, fold in grated cheese, then flatten in a nonstick skillet. Cook until the bottom is brown, flip carefully, and brown the other side. Season with salt and pepper and serve warm. Learn more

Can we use a nonstick skillet or do we need cast iron?

A heavy nonstick skillet works well, especially for easy flipping and less sticking. Cast iron delivers excellent browning and a crisp crust, but needs more oil and practice when flipping. Either is fine—choose what you have and adjust oil and heat accordingly. Learn more

How long should we cook thin, oven-baked frico crisps?

Preheat the oven to 375°F. Spoon tablespoon mounds of finely grated cheese onto a parchment-lined tray and bake 5–6 minutes until light brown and lacy. Let them cool briefly so they crisp fully before removing. For a darker, nuttier crisp add a minute but watch closely to avoid burning. Learn more

Any tips for shaping crisps while they’re still warm?

Yes. Right after baking or pan-frying, the cheese is pliable. Use a spoon to form curls, drape over a rolling pin for bowls, or press into mini muffin cups for little cups. Work quickly—the crisps set as they cool, so have your molds ready. Learn more

How do we get a good browned crust on skillet frico without burning it?

Use medium heat and press the mixture down to form contact with the pan. Cook until you see a golden-brown edge, then lower heat if browning too fast. A short rest after flipping helps the interior set. If the bottom browns unevenly, rotate the pan gently during cooking. Learn more

Can we add other ingredients like pancetta, speck, or eggs?

Absolutely. Cook pancetta or speck first to render fat, then use that fat instead of some olive oil for extra savory depth. For eggs, make small depressions in the partially set frico and crack eggs into them, covering until whites set for a hearty breakfast or brunch option. Learn more

How do we store leftover frico and reheat it without losing texture?

Store cooled frico in an airtight container in the fridge for up to 3 days. Reheat skillet frico in a low oven or in a skillet over medium-low heat to restore crispness. For crisps, a short blast in a 300°F oven or toaster oven will re-crisp them. Avoid microwaving; it makes them soggy. Learn more

Is frico suitable for meal prep and on-the-go snacks?

Yes. The skillet frico slices well for packed lunches, and cheese crisps make portable snacks or garnish. Pair with polenta, a green salad, or roasted vegetables for balanced meals. Pack sauces separately to avoid sogginess during transport. Learn more

Any seasoning or serving suggestions to boost flavor?

Keep it simple: flaky salt and cracked black pepper highlight the cheese. Fresh herbs like rosemary or thyme add aroma. Serve with a squeeze of lemon or a drizzle of quality olive oil for brightness. For a spicy touch, try a pinch of red pepper flakes or a cacio e pepe twist with extra black pepper. Learn more

Make Your Own Frico: Easy Recipes for Meal Prep

Curious how a few simple ingredients can flip into two very different treats—one cozy and one crisp—without a lot of heat or fuss?

We’ll show you how to make the classic skillet frico and the quick, lacy crisps you’ll reach for as a snack or a crunchy garnish.

This is a hands-on recipe guide that keeps things honest: potatoes and a small onion meet melting cheese in a pan for a golden, tender cake. Or, you can bake tablespoon mounds of grated cheese until they lace into crisp cups.

In short steps, we cover timing, the right cheese for pull and flavor, and simple swaps you can find at any U.S. grocery store.

Expect practical tips for texture, a note on essential gear like a good nonstick pan or baking sheet, and meal-prep pointers so this dish fits your week without losing that just-cooked feel.

frico

Frico basics: what it is, how it tastes, and the two classic styles

Two simple traditions share one name: a rustic skillet cake where melted cheese binds potatoes and onion, and a paper-thin cheese lace that cools to a crisp. Both come from the same Alpine roots but serve very different roles on your plate.

Frico Friulano

Frico Friulano combines shredded potatoes, thinly sliced onion, and young Montasio in a hot pan until the cheese melts into a cohesive cake. The interior stays creamy while the exterior turns golden and crisp. Cook over gentle heat so the middle softens without burning the crust.

Thin, crisp style

The crisp version uses only grated, aged cheese—often Parmesan—melted into a lacy round. As it cools it hardens into a brittle, salty snack or an elegant garnish. Shape pieces while warm into cups, curls, or spoons for salads and soups.

The right cheeses and smart swaps

Young Montasio (2–5 months) melts best for the skillet cake; aged wheels are better for grating.
Good substitutes: young Asiago, Emmenthal, gruyère, or Fontal for melt; Parmesan or aged Asiago for crisps.
This dish is pantry-friendly and flexible—swap cheeses without losing flavor or texture.

Skillet frico with potatoes and onions: hearty, melty, and meal-prep friendly

For a filling, make-ahead dish, we love the skillet method: simple potatoes and a small onion turn into a golden, cheesy cake that reheats beautifully.

Ingredients and gear

For 4–6 servings: 700 g potatoes (peeled, diced), 1 small onion (thinly sliced), 350 g young Montasio (coarsely shredded), salt and pepper, and olive oil or lard. Optional: 75 g pancetta.

Have a good nonstick skillet, a lid, and a sturdy wooden spoon ready.

Step-by-step

Gently sauté the onion (and pancetta, if using) in a little oil over medium heat until translucent. Add the potatoes, season with salt and pepper, then add a glassful of water and water cover with the lid. Simmer until the potatoes are tender, adding water as needed so nothing sticks.

Uncover and let excess moisture evaporate. Use a wooden spoon to rough-mash the potatoes so the mixture keeps some texture. Fold in the cheese and stir over gentle heat until the cheese melts and the mixture tightens into a cohesive mass—about 5–10 minutes.

Get the crust right

Press the mixture flat, increase the heat slightly, and brown the bottom until a deep color appears. Flip to brown the other side—aim for 3–5 minutes per side for a reliable brown side. Serve warm so the melted cheese stays soft.

Step	Main action	Timing
Softening aromatics	Sauté onion (and pancetta)	3–5 minutes
Cooking potatoes	Simmer with water, covered	10–15 minutes
Cheese & finishing	Rough mash, fold cheese, melt	5–10 minutes
Crust	Flatten, brown, flip	3–5 minutes per side

Variations: Stir in peperoncini for heat, layer with polenta and Asiago, or make six depressions and crack eggs in for a dinner with runny yolks.

Crisp frico: oven-baked or pan-fried cheese crisps for snacks and garnish

In just a few minutes we turn grated cheese into lacy cups and curls that stay crisp at room temperature.

A crisp, golden-brown cheese crisp, gently curled and lightly dusted with sea salt, resting on a pristine white surface. The edges are delicately crisped, revealing the rich, buttery texture of the melted cheese. Soft shadows cast a warm glow, highlighting the intricate patterns and subtle variations in the cheese

Oven method: Preheat to 375°F and line a sheet with parchment. Scoop 1-tablespoon mounds of finely grated Parmesan, spread each to about 3 inches, and bake 5–6 minutes until light brown and lacy. Pull when edges set so the flavor stays nutty, not bitter.

Skillet method: Use a nonstick skillet over moderate heat. Sprinkle an even layer of grated cheese; let the bottom brown, then flip to crisp the other side. A tiny film of olive oil helps even browning, though cheese fat often does the job.

Work quickly while pieces are still warm. Roll around a wooden spoon handle for curls or drape over an inverted mini muffin cup to make tiny bowls. Add a pinch of cracked black pepper for a cacio e pepe twist.

Measure mounds and space them so they don’t fuse as they spread.
Cool completely on the tray; store airtight up to three days.
To recrisp, warm briefly in a low oven on a dry tray.

Ready to serve and store: simple sides, on-the-go snacks, and keeping frico fresh

For an easy, crowd-ready finish, slice the skillet frico into warm wedges and pair each with a small cup of polenta and fresh greens. Serve while still warm so the cheese melts and the center stays supple. A glass of Italian red makes the dish feel celebratory.

Let crisp rounds cool fully on the sheet, then store airtight up to three days so they keep their snap. The potato-and-onion mixture reheats well; pack wedges with a simple veggie side for on-the-go lunches.

To refresh slices, heat a teaspoon of oil in a skillet over gentle heat, add a splash of water, then cover briefly so the bottom re-crisps without overcooking the interior. When flipping, aim for an evenly browned side and a fully set bottom for clean wedges.

If you try the egg-studded variation, cook until whites set and yolks are runny (about 4–5 minutes after flipping). Use leftover cheese mixture for quick mini rounds—zero waste and great as a snack.

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