In Italy, we call it the “Potato Casserole” while in France and French-speaking Switzerland, they call it “Gateau de pomme de terre” and also “Soufflé.”
It is essentially the same thing, but this is a distinctly Italian casserole with our mortadella, while they usually use minced veal.
We Italians can boast the tradition of pasta like spaghetti, but this famous recipe is typically French. In Italy, we prefer to cook potatoes as side dishes and salads or even baked.
With the intoxicating aroma of the potato casserole with mortadella, everyone is present at my house.
- Difficulty: Easy
- Cooking methods: Oven
- Cuisine: International
Ingredients
- 2.2 lbs potatoes
- 10.5 oz mortadella
- 8.8 oz mozzarella
- eggs (1)
- to taste parsley
- to taste butter
- to taste fine salt
- 2 tbsps breadcrumb
Tools
- Potato masher
- Casserole dish pyrex
- Pot
Preparation
Boil the potatoes in a pot of water and calculate about fifteen minutes.
By piercing with a fork, you can tell if they are well cooked.
Peel and mash well with a fork or even better, pass them through a potato masher to obtain a potato puree.
Combine the diced mortadella and mozzarella in a bowl, the beaten egg, salt (as needed), parsley, and butter.
Mix and transfer the mixture into a greased pyrex dish or casserole.
Add butter pieces and breadcrumbs on top and bake in a hot oven at 536°F for about twenty minutes until the casserole takes on a golden and therefore inviting appearance.
Serve the potato casserole necessarily hot.
Baked Potato Casserole with Mortadella and Mozzarella
The baked potato casserole with mortadella and mozzarella is nonetheless easy to prepare and brilliantly solves the problem of what to prepare when inviting guests and not knowing exactly what to make.
It is a guaranteed recipe that pleases more or less everyone.
With this recipe, you certainly don’t need to prepare anything else as it is both nutritious and sufficient.
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