Piedmont Potato Casserole
Piemontese potato casserole, or patate pasticciate, is a rich, hearty dish that is perfect as a side dish to roasted meats. Watch Mary Ann Esposito make Piedmont Potato Casserole at CiaoItalia.com!
Cook time: 35 Minutes
Yield: 4 servings
- Butter for greasing the pan
- Bread crumbs for lining the pan
- 2 1/4 pounds red skin potatoes, peeled and diced
- 1/4 cup unsalted butter, melted
- 2 cups freshly grated Parmigiano-Reggianocheese
- 3 egg yolks
- 8 ounces of ricotta (ideally seiràss, a salted, slightly fermented Piemontese specialty)
- 3 ounces Italian Fontina, diced
- 3 ounces leftover boiled or roasted meat, such as roast beef, diced
- Salt and pepper to taste
- A pinch of freshly grated nutmeg
- Grease a casserole dish with the butter and coat in bread crumbs. Set aside. Preheat oven to 350°F.
- Boil the potatoes in salted water until a skewer penetrates easily, then drain and rice them.
- Mix the butter, half the grated cheese, and two yolks into the potatoes, and use a little more than half the mixture to line the pan. Spread the ricotta, Fontina, remaining grated cheese and diced meat over the potatoes. Season the mixture with pepper and a pinch of freshly grated nutmeg (don't overdo it), and cover it all with the remaining potato. Paint the surface with the remaining yolk and bake it for 30-35 minutes or until heated through. Serve hot.