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Nancy Radke's Potato Pie, American Style

Torta di Patate all'Americana


2 tablespoons unsalted butter

2 tablespoons extra virgin olive, thinly sliced

1 pound all purpose potatoes, peeled, thinly sliced

4 ounces Parmigiano Reggiano, cut into slivers with a vegetable peeler

salt to taste

Grinding black pepper

Fresh grated nutmeg


Preheat oven to 425F

Melt 1 tablespoon of the butter and olive oil in a cast iron or other heavy duty oven proof pan.

Make an overlapping layer of all-purpose potatoes in the pan to fill in the pan completely. Sprinkle with salt, pepper and nutmeg.

Scatter 1/5 of the cheese slivers over the potatoes.

Make a layer of sweet potato slices over the all-purpose potatoes going in the opposite direction. Season and scatter with cheese.

Continue making layers until all potatoes are used up. Pour remaining butter and olive oil over the top.

Cover pan tightly with foil and bake for 25 minutes. Remove foil and bake 25 minutes longer until potatoes are tender and browned at the edges.

Cut into wedges and serve.


  1. Jeanine's avatar


    What is the quantity of sweet potato for this recipe?
  2. JLM's avatar


    Please confirm the ingredients for this recipe - it doesn't make any sense.
  3. SS's avatar


    no sweet potatoes in ingredients list.
  4. Peggy's avatar


    The amount of sweet potatoes is the same as white potatoes, 1 pound. It says so in the video.Hope this helps.
  5. Elaine's avatar


    This recipe has a rather serious error! It has left out the sweet potatoes completely, even tho it refers to them in the directions, and instead, refers to "2 tablespoons extra virgin olive, thinly sliced". I expect one could guess about the sweet potatoes, but such an error makes me worried what ELSE might be left out!

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