The potato, cooked ham, and mozzarella pie is a dish that starts with just a few simple ingredients and turns into a warm, creamy, and stringy delight, perfect for serving when you’re in the mood for homemade comfort food.
A family kitchen classic, capable of winning everyone over at the first cut, when the mozzarella melts and binds each layer.
The base is a soft and velvety potato purée, distributed in two layers that enclose a generous filling of cooked ham and sliced mozzarella. The baking dish, slightly buttered and sprinkled with breadcrumbs, gives this potato pie with ham and mozzarella a golden and inviting surface, made even more delicious by knobs of butter that complete the magic in the oven.
It’s a practical recipe, without complicated steps, ideal as a main dish, one-dish meal, or dinner-saver on the busiest days. It can be prepared in advance, fills the kitchen with its aroma while baking, and pleases adults and children alike, with that sincere simplicity that always feels like home.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 25 Minutes
- Portions: 2People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 353.19 (Kcal)
- Carbohydrates 21.75 (g) of which sugars 1.67 (g)
- Proteins 13.56 (g)
- Fat 23.64 (g) of which saturated 14.23 (g)of which unsaturated 8.00 (g)
- Fibers 1.76 (g)
- Sodium 683.35 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients Potato, Cooked Ham, and Mozzarella Pie
- 14 oz potatoes, with skin, cooked, boiled
- 1.8 oz cooked ham
- 4.4 oz mozzarella
- 1/3 cup milk
- 2.1 oz butter
- 1 tbsp grated Parmesan cheese
- 1 pinch nutmeg
- 2 pinches salt
- 0.35 oz breadcrumbs
Preparation of Potato, Cooked Ham, and Mozzarella Pie
Peel the hot potatoes and pass them through a potato ricer, collecting the pulp in a saucepan
Place the saucepan over low heat, add 40 g of butter, and stir until completely melted. Gradually add the hot milk, incorporating with a spatula or whisk, until the desired consistency is achieved.
Season with salt, add the nutmeg and grated Parmesan cheese. Mix well and remove from heat.Slice the mozzarella after removing the excess whey.
Using a brush, grease a baking dish with butter and cover the bottom and sides with a tablespoon of breadcrumbs.
Then, spread half of the purée in the dish, smoothing the surface with a spatula. Next, fill with slices of cooked ham and mozzarella. Top with the remaining potato purée and finish with another tablespoon of breadcrumbs and knobs of butter.
Bake the pie in a preheated oven at 356°F for 15 minutes, until a nice golden crust forms on the surface.
Serve hot.
Storing Potato, Cooked Ham, and Mozzarella Pie
This pie keeps in the fridge, covered with a sheet of aluminum foil, for 2 days.
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FAQ
Can I prepare the potato, cooked ham, and mozzarella pie in advance?
Yes, you can assemble it in advance and store it in the fridge, covered, until it’s time to bake. Alternatively, you can cook it and reheat it shortly before serving.
What kind of mozzarella is best to use?
It’s recommended to use well-drained mozzarella or fiordilatte, to prevent it from releasing too much water during cooking, keeping the pie compact and creamy.
Can I substitute cooked ham with another ingredient?
Of course, cooked ham can be replaced with speck, mortadella, or even grilled vegetables, adapting the pie to your tastes.
Can the potato, cooked ham, and mozzarella pie be frozen?
Yes, it’s better to freeze it raw, already assembled. When ready to use, bake it directly from frozen, slightly extending the cooking time
How to achieve a golden crust on top?
The secret is a generous sprinkle of breadcrumbs and a few knobs of butter: in the oven, they create a crunchy and very inviting surface.
