Potato loaf with mortadella and cheese, an original and flavorful main course, perfect for the whole family, like the Potato roll stuffed with ham and cheese or the Skillet potato focaccia.
I love potatoes — they are almost never missing at home, versatile, delicious and able to save dinner in just a few moves, allowing you to put something tasty on the table with a small expense and very few other ingredients. So in this collection dedicated to All the best potato recipes that I have on the blog, I combined in a single recipe book the different ideas that feature them.
Included is this very creamy potato loaf, with a filling of mortadella and melting cheese, a dish of disarming simplicity but exceptional taste!
Ready to make it with me? Let’s go to the kitchen and you’ll see how delicious it is, but before we roll up our sleeves I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 45 Minutes
- Portions: 4-5 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the potato loaf
- 1 lb 5 oz potatoes
- 2 eggs (medium)
- 2 tbsp breadcrumbs (plus extra for finishing)
- 3/4 cup grated cheese (grated like Grana Padano or Parmesan)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 5 oz mortadella
- 7 oz cheese (one you like and that melts)
Tools
- Baking tray
- parchment paper
- Potato ricer
- Bowl
Potato loaf with mortadella and cheese: preparation…
Boil the potatoes in boiling water; after 35–40 minutes, pierce them with a skewer — if they’re soft, turn off the heat.
If you have a microwave steamer, steam them for 20 minutes.
As soon as they are cooked, while still hot, pass them through a potato ricer, or peel them and mash them very well with a fork.
Add the eggs, 2/3 of the grated Grana or Parmesan, the breadcrumbs, salt and pepper. Mix and let rest for ten minutes.
Lay a sheet of parchment paper and oil it very well, then sprinkle it with breadcrumbs.
Turn the potato mixture out onto it, oil your hands and form a rectangle about a little less than 3/8 in thick. Spread the mortadella, the grated cheese and the melting cheese you chose on top — I used a mild caciotta.
Gently roll it up and form a cylinder using the parchment paper to help, then shape with your hands and decorate with the rounded tip of a knife.
Move everything to a baking tray and bake in a conventional (non-fan) oven at 356°F for about 20 minutes, until golden — then remove from the oven.
Remove from the oven, let cool a few minutes and serve while still gooey. The potato loaf with mortadella and cheese is best enjoyed hot and melting, so if you need to organize ahead, assemble it in advance and bake it just before serving.
Store any leftovers in the refrigerator, well sealed in an airtight container, and consume within 24 hours after reheating.
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