When I was little, my mom often made me two potato-based dishes that I loved: potato croquettes, which I will make soon, and potato pie. It is obviously not meant to be the classic potato gateau with specific cold cuts; mine is a version from my memories. When I was little, mom used to add ham, but I haven’t eaten meat for several years, so I prepared it my way, a vegetarian recipe with vegan slices. A simple dish that everyone loves, creamy with an irresistible melting filling. You can serve it as an appetizer in small cubes, as a super-rich side dish, or as an irresistible main dish. If you love potato recipes, you must try the potato cakes, or the chickpea flour and potato flatbread. But potatoes are so versatile that you can also pair them with radicchio with the potato and radicchio flatbread or make a great baked potato casserole. They are, of course, the base of classic recipes like potato gnocchi or baked potatoes, my favorite side dish.
Let’s get to work and prepare the potato pie.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Steam, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing potato pie
- 2.2 lbs potatoes (old)
- 1 egg
- 1 oz grated parmesan cheese
- to taste salt and pepper
- 2.8 oz sliced scamorza cheese
- 2.8 oz slices (vegan)
- 2 tbsps extra virgin olive oil
Tools
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- Pressure cookers
- Steam baskets
- Baking dishes
Steps for preparing potato pie
First, peel and wash the potatoes. Cut them into chunks and steam them. In a pressure cooker, it will take 15 minutes. Once they are very soft, place them in a bowl. Mash them immediately with a potato masher adding salt and pepper. Let them cool.
Once the potatoes have cooled, add the parmesan, the egg, and mix. Brush a baking dish with oil. Pour half of the potato mixture. Cover with cheese and slices. Pour the remaining potato mixture.
After flattening with the prongs of a fork, draw squares. Sprinkle with a little parmesan, a drizzle of oil, and bake until a golden crust forms. Serve warm or hot with the melting cheese.
Storage
You can store it in the fridge until the next day.
