The potato casserole is a tasty pie made with potatoes coated in breadcrumbs, enriched with plenty of melty cheese — the result is truly appetizing.

It is made of three layers, each filled with scamorza cheese which makes it gooey, while baking it covered with foil keeps it soft inside and crispy on the outside.

A real delicacy to serve either as a main course or as a side dish.

The secret to a good result is the thickness of the potato slices: they should be cut fairly thin and be of medium size.

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Difficulty: Easy
Cost: Budget-friendly
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the potato pie

4 medium-large potatoes
12 oz sweet scamorza (about 3 cups)
1/2 cup breadcrumbs (about 1.8 oz)
to taste fine salt
to taste marjoram
3 tbsp extra virgin olive oil (about 1.4 oz)

Tools

1 Mandoline
1 Springform pan
1 Bowl
1 Grater

Steps for preparing the potato pie

To prepare the delicious potato pie, start by cleaning the potatoes, removing the peel with a vegetable peeler.

Then, using a mandoline, slice the potatoes thinly and then place them in a bowl together with the extra virgin olive oil, salt and breadcrumbs.
Then, mix everything with your hands so the potatoes get well coated in breadcrumbs. In the meantime, grate the scamorza with a grater.
Next, take a 24 cm (9.5 in) springform pan, lightly grease the bottom and lay the potato slices to cover the base, side by side. Then cover them with a generous amount of grated scamorza, a sprinkle of marjoram and continue with another layer.
Continue until you have three full layers. Finally cover the pan with foil and bake at 392°F for 20 minutes, then for another 20 minutes at 356°F. For the last 10 minutes remove the foil to get a nice browning.
When the cooking time is up, remove from the oven, let cool slightly and serve… enjoy!