The stuffed potato cake with ham and provola cheese and boiled eggs is a unique dish rich in many ingredients, perfect to serve hot as a main course or cold in small portions as an appetizer.
It is a very tasty and flavorful baked dish, the classic potato ‘gattò’ embellished with many tufts that make it more elegant and scenic!
An excellent dish to present if you have guests to stuff as you like according to your tastes and what you have at home; everyone varies with ham, mortadella, salami, scamorza, mozzarella, the choice is yours!
The recipe is very simple, and the quantities can be doubled, now follow me through the steps.
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- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Stuffed Potato Cake with Ham and Provola
- 5 potatoes (large)
- 1.5 oz butter
- 3.5 oz Parmesan cheese (grated)
- 2.5 oz provola cheese
- 1 hard-boiled egg
- to taste salt
- 1/2 cup milk
- to taste nutmeg
- 1 sprig parsley
- to taste olive oil
- to taste breadcrumbs
Tools
- Pot
- Bowl
- Potato Masher potato masher
- Springform Pan 18-20
- parchment paper
- 1 Pastry Bag
- Oven
Preparation for the Stuffed Potato Cake with Ham and Provola
Wash the potatoes and then cook them in cold water, covered, for about 30 minutes, until they soften under the tines of a fork.
If you’re in a hurry, peel them and cut them in half, or use a pressure cooker.After cooking, drain and pass the hot potatoes through the potato masher, collect the puree in a large bowl.
Add butter in pieces, mix to melt it well with the heat, then pour in the milk, salt, some grated Parmesan, nutmeg, and chopped parsley.Mix and combine all ingredients until forming a nice smooth and creamy puree.
Take a springform pan 18-20, line the bottom with parchment paper, drizzle with oil or butter and then sprinkle the sides well with breadcrumbs.Add half of the mashed potatoes to the pan, level well with the back of a spoon, then fill with slices of ham, pieces of provola cheese, and the hard-boiled egg, sprinkle with a little grated Parmesan and cover lightly with a thin layer of puree.
Place the remaining mashed potatoes in a pastry bag with a large star nozzle, start from the edge to make tufts until the surface is completed.
Drizzle with oil, sprinkle with the remaining grated Parmesan and breadcrumbs.Bake the potato cake in a preheated oven at 356°F (180°C) for about 20 minutes; for a more golden effect, turn on the grill at the end.
Take the potato cake out of the oven, let it cool a bit, then run a knife blade around the edges, open the pan, plate, slice, and serve with tufts of parsley.
Anna advises…
Fill the savory pie with what you like best, double the portions and cooking for more people.
The stuffed potato cake is also excellent cold; it keeps in the fridge for a few days and can be reheated in the oven.
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