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1
Melt the butter in a non-stick pan over low heat. Add the cipolla bianca and cook, undisturbed but for an occasional gentle stir, until fully translucent and soft — no colour. The onion must be completely yielding before anything else enters the pan.
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2
Lay the mandoline-sliced potatoes over the softened onion in an even layer. Distribute both ages of Montasio across the surface — the younger morbido evenly, the stagionato interspersed for structure and depth. Press lightly to consolidate.
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3
Cover the pan and cook over the lowest possible heat without disturbance. This is where the dish lives or dies: high heat scorches the cheese exterior before the potato cooks through; only patient, sustained low heat allows the three elements to meld into a single pliable disc. Cook 25–30 minutes until the underside is set and golden and the potato slices are fully tender throughout.
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4
When the edges are visibly set and the centre trembles with each gentle shake of the pan, the disc is ready to turn. Slide it onto a flat plate, invert the pan over the plate, and flip together in one decisive movement. Return the pan to low heat and cook the second side a further 5–8 minutes until set but still yielding at the centre.
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5
Slide onto a board or warm plate. The finished Frico Morbido should hold its disc form when cut yet pull apart in long, glossy, stringy threads of molten Montasio. Serve immediately, hot from the pan.