The stuffed potato pie is a tasty and delicious idea to use potatoes in a different way than usual. A dish with a crispy surface, a gooey and flavorful filling. Start peeling the potatoes and get cooking!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 potatoes (medium)
- 3 slices cooked ham
- 3 oz scamorza cheese
- to taste breadcrumbs
- extra virgin olive oil
- salt
Steps
To prepare the stuffed potato pie start by peeling 2 medium potatoes. Wash them and slice them thinly, about 1/16 to 1/8 inch thick. If you have a mandoline in the kitchen it will be easier and more precise to slice the potatoes, otherwise using a knife is fine as I did. Then put the potato slices in a bowl, and season with a drizzle of olive oil and a pinch of salt. Take a mold, preferably round. I used a tart pan, but any baking dish you have at home will do. Line the bottom with parchment paper, then grease the paper with a drizzle of oil. Then sprinkle the entire bottom with breadcrumbs.
Take the potato slices and arrange them one by one on the bottom to create a base. Stuff with cooked ham and sliced scamorza cheese. Cover with the remaining potatoes to create a uniform top layer. Now sprinkle the surface of the pie with more breadcrumbs and drizzle with more olive oil. Bake at 356°F for about 30 minutes.
Check the cooking from time to time because the potatoes, being thin, cook quickly and you might risk over-browning them. Serve hot.
