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Nancy Radke's American-Style Potato Casserole

Torta di Patate all'Americana


This layered casserole of regular and sweet potatoes is enhanced with Parmigiano-Reggiano cheese and baked to a crispy finish.


2 tablespoons unsalted butter

2 tablespoons Filippo Berio extra-virgin olive oil

1 pound all purpose potatoes, peeled, thinly sliced

1/2 pound sweet potatoes, peeled, thinly sliced

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

Salt and pepper to taste

Grated nutmeg to taste


Preheat the oven to 425F.

Melt 1 tablespoon of the butter and olive oil in a cast iron or other heavy-duty ovenproof 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 the potatoes are used. Pour remaining butter and olive oil over the top.

Cover the 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.

Hint: Using a mandolin makes quick work of slicing the potatoes and gives all the slices a uniform thickness.

This recipe is featured on show 1623 - Parmigiano Reggiano!


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