If you love one-dish meals, don’t miss my rustic potato casserole recipe. It’s soft, tasty, filling, and really really good. It’s not difficult to make, and you can even prepare it in advance and bake it when you’re ready to eat. The crust that forms on the surface is delicious and its soft and slightly stringy texture makes it super inviting. Serve it in the baking dish, and you’ll see it disappear spoonful by spoonful.
Other casserole recipes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the potato casserole
- 2.2 lbs potatoes (weighed with skin)
- 1 sausage (about 5 oz)
- 7 oz fontina cheese
- 2 eggs (medium)
- 3 tbsp butter (+ extra for the baking dish)
- 1/2 cup grated Grana Padano (or Parmesan)
- breadcrumbs
- 1 pinch cream of tartar (or a few drops of lemon juice)
- salt
- black pepper
Tools
- 1 Pot
- 1 Bowl large
- 1 Potato masher
- 1 Bowl medium
- Electric beaters
- 1 Baking dish preferably wide and shallow
- 1 Wooden spoon
Preparation of the potato casserole
Wash the potatoes thoroughly and boil them with the skin on, starting with cold salted water. They are ready when you can easily insert the prongs of a fork. If you have potatoes of different sizes, keep an eye on them so you can take them out at the right time.
In the meantime, remove the casing from the sausage and crumble it.
Cut the fontina into cubes.
Separate the egg yolks from the whites. Add a pinch of cream of tartar or a few drops of lemon juice to the whites and whip them into stiff peaks with electric beaters.
Butter a baking dish, preferably wide and shallow, and sprinkle it with breadcrumbs.
When the potatoes are cooked, pass them through a potato masher, collecting the puree in a large bowl. No need to peel them: cut them in half and place the cut side against the holes of the masher, then press. You’ll see that the skin stays inside the tool.
Immediately add the butter cut into pieces and mix until it has completely melted and blended with the puree.
Then add the crumbled sausage, fontina cubes, 1/3 cup of grated cheese and mix well to combine all ingredients. Season with salt and pepper.
Now add the yolks, and after incorporating them, gradually fold in the beaten egg whites. If the mixture is too stiff, add a few tablespoons of milk.
Transfer the mixture to the prepared baking dish and sprinkle the entire surface with the remaining grated cheese.
Bake the potato casserole in a preheated static oven at 392°F for 25 minutes, then switch to grill function and continue cooking for another 5 minutes or until the surface is golden brown.
Remove the rustic potato casserole from the oven and let it cool slightly before serving it directly from the baking dish. Enjoy! Paola
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