The potato casserole. I love this dish that I’m about to tell you about.
A delicious recipe that I adored as a child when my grandmother from Campania made it with various cheeses, cured meats, and lots of passion, in short, a true delicacy.
My casserole today is very tasty but wants to label itself as a slightly lighter version than the traditional classic.
I leave you this lighter version, yet just as tasty and know that if you decide to add salami, mortadella, or whatever you prefer, the recipe can only become more appetizing. What do you say, shall we head to the kitchen, and I’ll show you how I prepared it?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Let’s see the ingredients we need to make it.
- 3 eggs
- grated Parmesan cheese (2 oz)
- ricotta cheese (3.5 oz)
- Pecorino cheese (2.5 oz of your preferred Pecorino)
- potatoes (2.2 lbs)
- milk (7 oz)
- to taste fine salt
- to taste breadcrumbs
- provola cheese (1.5 oz)
- to taste butter (to grease the baking pan)
Tools
As for tools, I used a potato masher, pressure cooker, baking pan, and mixing bowl. Nothing else.
Steps
Let’s see how to make our potato casserole.
First, take the potatoes, wash them well and cook them. I usually use the pressure cooker for quicker results, about twenty minutes and they’re ready.
Once cooked, peel them and mash them with a potato masher.
Now add the other ingredients to the potatoes. The eggs, grated cheese, ricotta, diced Pecorino, provola, and salt.
At this point, start adding the milk. Pour it slowly to gauge the consistency of the mixture.
I mean, I wrote 7 oz, but it could be that depending on the quality of the potatoes used, you might need only 5 oz or maybe 9 oz.
The mixture should be soft, neither too liquid nor too firm. Grease a baking pan and sprinkle with breadcrumbs, then pour the mixture on top.
Once spread in the pan, top with a sprinkle of Parmesan cheese and breadcrumbs. Place in a 340°F oven, on fan setting for about 40 minutes.
Ready to enjoy it? As you’ve seen, this version is slightly lighter than the classic casserole that also includes cured meats. As I mentioned at the beginning, if you want, nothing prevents you from adding them. Bon appétit.
Storage and Tips
In my opinion, the potato casserole tastes even better the day after preparation. I assure you that this version without cured meats is equally enticing.
I keep it in the refrigerator for up to two days if there’s any left.
As always, thank you for stopping by. I’ll see you for more tasty, healthy recipes with flavor.
If you like, you can continue following my culinary adventures on my Instagram page by clicking on my name in red below. ⬇️
➡️ BRICCIOLA⬅️
FAQ (Questions and Answers)
Do you love potato casserole? Do you enjoy making it?
For me, it’s a complete, satisfying, and very convivial second course. It will be nice to present it at the table for a get-together with friends.
