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Potato Pie

Tortina di Patate

SERVES 4 TO 6

At first this sounds like just another mashed potato recipe, but the dish is elevated to something more with the addition of a cream sauce that is folded into the potatoes before being baked. Parmigiano-Reggiano cheese and a whiff of nutmeg complete the nice balance of flavors. Serve this with roasted chicken or with steak.

Ingredients

6 tablespoons unsalted butter, softened

1/2 cup toasted bread crumbs

1 pound Yukon Gold potatoes, peeled and cut into chunks

1 1/4 cups milk

1/3 cup grated Parmigiano-Reggiano cheese

2 tablespoons King Arthur™ Unbleached, All-Purpose Flour

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

3 tablespoons finely minced parsley leaves

2 eggs

Directions

Use 1 tablespoon of the butter to grease an 8-inch baking pan. Sprinkle 1/4 cup of the bread crumbs over the butter and set the pan aside.

Put the potatoes in a saucepan, cover them with cold water, and cook the potatoes until they are soft. Drain the potatoes and return them to the saucepan. Heat the potatoes briefly on low heat to "dry them".

Transfer the potatoes to a ricer and rice them over a large bowl, or mash them with a hand masher until they are smooth. Stir in 1/4 cup of the milk, the cheese, and 1 tablespoon of the butter. Cover the bowl and set aside.

Preheat the oven to 350ºF.

In a small saucepan melt 2 tablespoons of the butter over medium heat. Whisk in the flour to form a smooth paste. Slowly pour in the remaining milk, whisking continually. Cook the mixture until it thickens slightly, just enough to coat a spoon. Remove the sauce from the heat and stir in the salt, nutmeg, and parsley. Stir in the eggs, one at a time, and blend well.

Transfer the sauce to the bowl with the mashed potatoes and combine the two until the sauce and the potatoes are well blended.

This recipe is from BRINGING ITALY HOME by Mary Ann Esposito.

This recipe was featured on show 1603 - Potatoes!



Spread the mixture in the prepared pan. Sprinkle the remaining bread crumbs evenly over the top of the potatoes and dot with the remaining butter.

Bake for 25 to 30 minutes, or until heated through and the top is nicely browned. Serve immediately directly from the pan.

Comments

  1. Mary's avatar

    Mary

    I love all your receipes. The only complaint that I have is that I am only 1 aged person and need receipes for 1, just maybe 2.
    Can you help me out.
    Thank you.
  2. Joan's avatar

    Joan

    I have the same problem-I am one to eat. I can handle the potatoe recipe though. Other recipes I either cut in half or freeze leftovers for later when I don't feel like cooking big!!!!! God Bless.
  3. Mary Ann Esposito's avatar

    Mary Ann Esposito

    Mary, my advice would be to make the recipe and freeze what you don't eat. Make some small servings and stash them away for a later date. Or invite some friends over and share!
  4. Lucille's avatar

    Lucille

    Maryann have been watching your show for over 20 years. Cannot wait for the reissue of ciao Italia I had the original copy and many of your cookbooks but unfortunately were destroyed by superstorm sandy have your new book family classics l see the recipe for potato pie but I love potato pizza recipe
  5. Fiammetta's avatar

    Fiammetta

    Hi Maryann and Family,
    I watch you in Texas on Create ...Happy Thanksgiving.
  6. Jeanne Yamsek's avatar

    Jeanne Yamsek

    Does your potato pizza also have ground up sausage in it? My Mother,used to make it and then make a circle of the dough.I have looked for this recipe for many years.
  7. Joanne's avatar

    Joanne

    If a recipe is too large, just divide the ingredients in half, I do that all the time. But having extras to freeze is good too...my motto is "Cook once Eat twice!"

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