Piedmont Potato CasseroleClick to Play

Piedmont Potato Casserole

Patate Pasticciate

Mary Ann Esposito

Piemontese potato casserole, or patate pasticciate, is a rich, hearty dish that is perfect as a side dish to roasted meats.

Serves 4


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 heate through. Serve hot.

This recipe is featured on show 1910 - PotatoCasseroles.

item recipe is featured in Episode 1910 of Season 19.

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  1. SammyItaliano's avatar


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    This was my first recipe I tried from her show. I followed all the steps and thoroughly enjoyed the simple step by step she takes you through..would I make this again? You bet!! Being of Sicilian Italian descent she feels like my own family and I can identify many similar economic dishes like these. Hugs to you Mary Ann I love your recipe series show!! Mwaaah!!

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