The cheesy potato pie, an idea that came to me after trying the Roman potato omelet (without eggs, you should try it because it’s really good) and after talking to Onda, a Roman friend who suggested I try it white with garlic and oil. I then struggle to even remake my own recipes as I wrote them and always have to change something, so I stuffed it with some cheese I had in the fridge for toast. Well, this potato pie has won everyone over, truly irresistible. Of course, you can stuff it with the cheese you prefer, even in cubes.
Now let’s get to work and prepare the cheesy potato pie together.
OTHER RECIPES WITH POTATOES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Steaming, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the cheesy potato pie
- 2.2 lbs potatoes
- 2 cloves garlic
- as needed extra virgin olive oil
- 6 slices cheese (smoked scamorza)
- 1 tbsp chopped parsley
- as needed salt and pepper
- 2 tbsps breadcrumbs
Tools
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- Pressure Cooker
- Steamer Baskets
- Frying Pan
Steps for preparing the cheesy potato pie
First, peel and wash the potatoes. Cut them into chunks and steam them. In a pressure cooker, it will take just a few minutes.
Chop the garlic and sauté it in a pan with a drizzle of oil. Combine garlic and oil with the potatoes. Mash using a potato masher. Add salt, pepper, and parsley, and mix well.
In a frying pan, add a drizzle of oil. Sprinkle with breadcrumbs. Place half of the potato mixture. Cover with cheese slices and top with the remaining mixture. Cook on low flame for 20-30 minutes. Flip onto a plate and serve.
Storage
The potato pie can be stored in the fridge until the day after.
