Patate Pasticciate – Piedmont Potato Casserole

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


  • Butter for greasing the pan
  • Bread crumbs for lining the pan
  • 2 1/4 lbs red skin potatoes, peeled and diced
  • 1/4 cup unsalted butter, melted
  • 2 cups freshly grated Parmigiano Reggiano
  • 3 egg yolks
  • 8 oz ricotta (ideally seiràss, a salted, slightly fermented Piemontese specialty)
  • 3 oz Italian fontina, diced
  • 3 oz leftover boiled or roasted meat, such as roast beef, diced
  • salt and pepper to taste
  • pinch of freshly grated nutmeg


  1. Grease a casserole dish with the butter and coat in bread crumbs. Set aside. Preheat oven to 360 F
  2. Boil the potatoes in salted water until a skewer penetrates easily, then drain and rice them.
  3. 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 til heated through. Serve hot

This recipe was featured on Season 19 - Episode 1910.

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