When I was little, my mom often made me two potato-based dishes that I loved: the potato croquettes, which I will make soon, and the potato pie. Of course, it doesn’t aim to be the classic potato gateau with specific cold cuts, mine is the version of memories. When I was little, my mom would add ham, but I haven’t eaten meat for several years now, so I prepared it my way, a vegetarian recipe with vegan cold cuts. A simple dish that everyone loves, creamy with an irresistibly gooey filling. You can serve it as an appetizer in small cubes, as a super rich side dish, or as an irresistible main course. If you love potato recipes, you cannot miss the gooey potato pies, or the chickpea flour and potato flatbread. Potatoes are so versatile that you can also pair them with radicchio in the radicchio potato flatbread or turn them into a delicious oven-baked potato pie. Of course, they are also the base for classic recipes like potato gnocchi or oven-baked potatoes, my favorite side dish.
Let’s get to work and prepare the potato pie.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Steaming, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the potato pie
- 2.2 lbs potatoes (old)
- 1 egg
- 1 oz grated Parmesan cheese
- to taste salt and pepper
- 2.8 oz sliced scamorza cheese
- 2.8 oz cold cuts (vegan)
- 2 tablespoons extra virgin olive oil
Tools
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- Pressure cookers
- Steam cooking basket
- Baking dish
Steps for preparing the potato pie
First, peel and wash the potatoes. Cut them into chunks and steam them. In a pressure cooker, 15 minutes will suffice. When they are very soft, put them in a bowl. Mash them immediately with a potato masher with salt and pepper. Let cool slightly.
When the potatoes have cooled slightly, add the Parmesan cheese, the egg, and mix. Brush a baking dish with oil. Pour half of the potato mixture. Cover with cheese and cold cuts. Pour the remaining potato mixture.
After flattening with the tines of a fork, draw squares. Sprinkle with a little Parmesan, a drizzle of oil, and bake until a golden crust forms. Serve warm or hot with melted cheese.
Storage
You can store in the fridge until the next day.
