Delicious and very easy BAKED POTATO AND ARTICHOKE CASSEROLE, crispy outside, with a soft and cheesy heart, a rich and appetizing dish, many tasty layers of potatoes, parmesan, speck, scamorza and artichokes.
We also prepare the potato and artichoke casserole for Easter, perfect to be served alongside traditional dishes or for a picnic on Easter Monday.
A tasty combination of potatoes and artichokes in this pie enriched with slices of melty scamorza and savory speck, the potatoes are placed raw in the pan, just slice them thinly and they will cook directly in the oven.
For the perfect success of my potato and artichoke casserole, I used RUGGIERO POTATOES ideal for gnocchi and roasting or to make delicious pies like this one, unmistakable with their red skin and yellow flesh, with an intense and tasty flavor.
Follow me in the recipe as we prepare this very tasty mille-feuille with baked potatoes and artichokes.
Also read:
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 2 artichokes (I use Romanesco)
- 5 Ruggiero red potatoes for gnocchi and roasting
- 3.5 oz scamorza
- 3.5 oz speck (in slices)
- 2 oz grated parmesan
- to taste chopped parsley
- to taste salt
- to taste extra virgin olive oil
Steps
To prepare the casserole, start with the artichokes. They need to be cleaned, sliced thinly, and cooked in a pan for about ten minutes with oil, salt, and chopped parsley.
While the artichokes are cooking in the pan, peel and slice the Ruggiero potatoes into very thin slices, wash them in cold water and then dry them well with a cloth.
Take the scamorza and slice it thinly too.
For baking the casserole, use a baking dish, put a little oil on the bottom and sides, then make the first layer with potatoes, season with salt, extra virgin olive oil, parsley, then add the sliced scamorza, artichokes, scamorza, and speck.
Finish with parmesan, a drizzle of extra virgin olive oil and bake in a preheated ventilated oven at 356 °F (180 °C) for about half an hour, or in an air fryer at 338 °F (170 °C) for about 20 minutes.
Once the casserole is cooked, let it rest for five minutes in the dish before serving at the table.
… Vane’s tips
The casserole keeps for up to three days, if you want you can freeze it, I recommend in single portions, more practical to thaw. Reheat before serving at the table.
You can replace speck with cooked ham and scamorza with caciotta cheese.
