Colorful, creamy, and irresistible, this cheesy potato and pepper casserole is one of those recipes that capture both the eye and the palate. The soft potatoes embrace the sweet peppers and onion, while ham and scamorza cheese provide that delicious heart that makes you say, ‘just one more piece… and then stop!’ (spoiler: it’s never enough). It’s perfect as a main dish to share during a family lunch or dinner, and although it’s simple to prepare, it always makes a great impression. In fact, I’ll tell you it might incite ‘fork fights’ for the last bite! And yes, I know… in summer it’s hot and you never want to turn on the oven, but I assure you that every extra degree you’ll endure will be rewarded with the first bite! Want to bet?

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Difficulty: Easy
Cost: Medium
Preparation time: 25 Minutes
Portions: 4 People
Cooking methods: Boiling, Stovetop, Oven
Cuisine: Italian
Seasonality: Spring, Summer and Fall

Ingredients for the Cheesy Potato Casserole

1.43 lbs potatoes (weight after peeling)
0.77 lbs red and yellow peppers (weight after cleaning)
1 yellow onion
2.47 oz Grana Padano cheese, grated (or Parmesan)
A few leaves sage
2.82 oz cooked ham (thinly sliced)
5.29 oz sweet scamorza cheese
breadcrumbs
extra virgin olive oil
salt
black pepper

Tools

1 Potato peeler
1 Saucepan
1 Pan
1 Slotted spoon
1 Bowl large
1 Baking dish

Preparation of the Cheesy Potato Casserole

Peel the potatoes, wash them, and cut them into not-too-large chunks.
Place them in a saucepan, cover with water, add salt, and bring to a boil.
Cook for about ten minutes, then transfer them with a slotted spoon to a large bowl. Keep an eye on the cooking time as it depends a lot on how large your potato chunks are. They should be soft but not mushy.
Wash, clean, and cut the peppers into pieces.
Peel the onion and coarsely chop it.
In a pan, heat a few tablespoons of oil before adding the onion and peppers. Sauté them over medium heat for about ten minutes, salting and peppering to taste at the end of cooking.
Once ready, transfer them to the bowl with the potatoes, add a few chopped sage leaves and 50 g of grated cheese. Mix gently until all ingredients are blended.
Grease with oil and sprinkle breadcrumbs on the bottom and sides of a baking dish.
Then place half of the vegetables on the bottom, then lay a layer of cooked ham and a layer of sliced scamorza cheese on top.
Complete with the remaining vegetable mixture and sprinkle the surface with the remaining grated cheese (20 g).
Bake the cheesy potato and pepper casserole in a preheated static oven at 374°F for 25 minutes plus a few minutes on grill mode. Once cooked, it should be well browned.
Remove from the oven and let it cool slightly before bringing it to the table and serving it directly from the baking dish. Enjoy! Paola
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