lunedì 23 gennaio 2012


Appetizer - Side dish - Vegetarian and celiac-safe (see notes below)

3 lbs potatoes
3 tbsp butter
1/2 cup Parmigiano, grated
1/2 cup milk
2 eggs
2 8-oz Mozzarella,thinly sliced
3 big slices of ham (or 6 smaller ones, or depending on the slices size)
Breadcrumbs (the real Italian ones: no seasonings), salt and pepper (optional)

Boil potatoes, peel and mash them, or force through a ricer. Arrange them in a bowl and add butter, parmigiano, milk. eggs, salt and pepper (Optional). Mix well to combine.

Preheat oven to 375.

Lightly grease, and sprinkle with breadcrumbs a 8" baking dish and arrange half of the potatoes mixture into it. Line with mozzarella and ham and cover with the remaining potatoes.

Sprinkle with breadcrumbs and dot with butter.

Bake until top is golden and crusty.

This recipe serves 4-6, depending on what else is served.

- You can use Prosciutto di Parma (which is less salty then others) but adjust the quantity of salt.
- Without breadcrumbs, it's celiac-safe. Without Prosciutto is vegetarian.
- If you poke and microwave potatoes, you'll save a time.

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