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.
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