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Golden-crusted taroz Valtellinesi on a ceramic plate with visible green beans and melted cheese strands under soft window light

Taroz Valtellinesi: Alpine Potato and Green Bean Mash

A rustic Alpine mash of potatoes, green beans, browned onion, and melted mountain cheese, finished with a crisp browned bottom in a hot skillet.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Hearty Side Dish
Cuisine: Italian (Northern Italy)
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 800 g potatoes peeled, cut into 3 cm chunks
  • 300 g green beans trimmed and halved
  • 1 yellow onion medium (about 150 g); thinly sliced
  • 60 g unsalted butter divided
  • 200 g Valtellina Casera cheese cubed, or substitute young fontina
  • fine salt to taste
  • black pepper to taste; freshly ground

Method
 

Cook the Potatoes and Green Beans
  1. Put the potatoes in a 5-quart / 4.7 L pot, cover with cold salted water, and bring to a boil. Cook for 10 minutes.
  2. Add the green beans to the same pot and continue boiling for 12 to 15 minutes, until both the potatoes and beans are fork-tender.
  3. Drain well in a colander, reserving a small cup of the cooking water, then return everything to the pot.
Build the Taroz
  1. Melt 30 g of the butter in a 28 cm / 11-inch skillet over medium heat. Add the sliced onion and cook for 8 to 10 minutes, stirring, until soft and golden at the edges.
  2. Mash the potatoes and green beans directly in the pot with a potato masher, leaving some texture rather than pureeing smooth.
  3. Fold in the browned onion and its butter, then add the cubed cheese. Stir over low heat for 2 to 3 minutes until the cheese melts into long strings.
  4. Season with salt and pepper, loosening with a splash of the reserved cooking water if the mash looks stiff.
Crisp and Serve
  1. Melt the remaining 30 g butter in the same 28 cm skillet over medium-high heat. Scrape in the taroz and press into an even layer with a spatula.
  2. Cook undisturbed for 6 to 8 minutes, until a golden crust forms on the bottom. Check by lifting an edge with the spatula.
  3. Slide onto a plate crust-side up, or flip like a frittata. Serve hot.

Notes

  • Don't mash the potatoes and beans completely smooth, some texture is traditional.
  • Cube the cheese by hand so it melts into strings instead of clumping.
  • Use a well-seasoned or nonstick skillet for the crust step so it releases cleanly.
  • Taste before crisping, since the cheese adds salt on its own.