If you aren’t familiar with potato pie it’s essentially mashed potatoes that are baked in the oven with cheese and a crunchy breadcrumb crust! Some folks like to add salami or prosciutto, but we like it simple, with just cheese.
This can act as our mashed potatoes for holidays like Thanksgiving. We highly encourage you to weigh out all ingredients because we did mostly chop and/or finely grate the cheese so the units of measurement by cup won’t be accurate.
Lastly, let this dish rest. It will be so tempting to cut into it and take a bite but it needs to form into a cake. It should be served warm but not fresh out of the oven. It can also be easily reheated (cover with foil). This is a great dish to make ahead or heat up early in the day.
If you’re feeding a large crowd double this recipe and bake it in a larger dish, a 13x9 baking dish will work.
60 grams (1/2 cup + 2bsp) finely grated parmigiano for potato mixture, plus 10 grams (2 tablespoons) for the top
40 grams (1/3 cup) chopped scamorza or provola (provolone) for potato mixture, plus 10 thin slices for the top (can also use a mix of gouda, smokey cheeses work well)
1/2 cup breadcrumbs
Clean the potatoes well then put them in a pot and cover them with 1 1/2” water. Boil them until they’re tender with a fork, usually about 45 minutes.
Drain the potatoes then let them cool for 10 - 15 minutes. I like to rinse them with cool water and then lay them out on the counter.
Carefully peel the potatoes (be careful!).
Run them through a ricer into a large bowl. If you don’t have a ricer use a regular potato masher. Or roughly chop the potatoes then use a fork to smash them up. You want them to have a creamy texture with little to no lumps.
Salt to taste. I start off with 2 large pinches. Don’t oversalt because we’re adding the cheeses. Also, add the pepper and nutmeg. Mix well.
Let the mixture cool completely.
Preheat the oven to 350F (180C).
Add 5 tbsp extra virgin olive oil, the egg, finely grated parm, and chopped scamorza to the potatoes and mix well.
Lightly grease a 10x10 baking dish with oil and add the mixture to the baking dish. Add the rest of the parm and scamorza on top.
Sprinkle on the breadcrumbs in an even layer and then drizzle with the remaining oil.
Bake for 35 to 45 minutes or until the top is nice and golden brown.
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