The Potato Casserole with Ham and Mozzarella is one of those dishes that always saves the day. A starter or main course that is tasty, easy to make, and always welcomed by both adults and children. You can also get creative with the filling, adding or substituting cold cuts and cheeses as desired. Like any recipe, of course, even the potato casserole can vary, depending on the region or family that adopts it, but it will always be a delicious preparation. Want to make it with me? Then follow me in the kitchen.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 194.57 (Kcal)
- Carbohydrates 11.03 (g) of which sugars 0.59 (g)
- Proteins 10.27 (g)
- Fat 12.25 (g) of which saturated 7.36 (g)of which unsaturated 4.62 (g)
- Fibers 1.24 (g)
- Sodium 585.81 (mg)
Indicative values for a portion of 100 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 for Potato Casserole with Ham and Mozzarella
- 1.4 lbs potatoes
- 2 eggs
- 0.5 cups Parmigiano Reggiano DOP
- 3.5 tbsps butter
- 1 cup mozzarella
- 5.3 oz cooked ham
- to taste nutmeg
- to taste salt
- 2 tbsps butter
- 2 tbsps breadcrumbs
- 2 tbsps Parmigiano Reggiano DOP
- 2 slices cooked ham
- 2 tbsps butter
Tools Needed for Potato Casserole with Ham and Mozzarella
- 1 Pot
- 1 Potato Masher
- 1 Bowl
- 1 Baking Pan – non-stick springform 7-8 inches in diameter
Preparation of Potato Casserole with Ham and Mozzarella
Making Potato Casserole with Ham and Mozzarella is really easy. Place a pot of water and the washed potatoes on the stove. Let them cook until they are tender when pierced occasionally with a fork.
Once they are cooked, drain them, peel them, and while still hot, mash them with a potato masher. You can also do this without peeling them. Put them in a bowl and add the butter. Mix well, then let cool.
Add the grated 0.5 cups of Parmigiano, salt, eggs, and nutmeg to the puree and mix well. If the mixture seems dry, add a splash of milk and work it until absorbed.
The pan can be square or round. I preferred to put the potato casserole in a springform pan, lined with a round of parchment paper on the bottom and a strip for the edge. If you don’t want to do this, you can grease the pan with a bit of olive oil and sprinkle with breadcrumbs.
Now divide the mixture into two parts and place half inside the pan, pressing it down to avoid empty spaces. Arrange the ham slices and drained mozzarella, leaving 0.4 inches free all around.
Cover with the other half of the potatoes and press again to make it uniform. Mix the breadcrumbs and Parmigiano together and sprinkle it over the entire surface of the potato casserole. Finally, add a few small pieces of butter here and there to get a nice golden color.
Bake in a preheated oven at 356°F for about 30 minutes. Once cooked, let it cool before removing from the pan to prevent it from breaking. Serve the Potato Casserole warm or cold after decorating with ham roses and a few parsley leaves. Enjoy your meal!
Annamaria’s Tips
Time and temperatures are indicative, adjust according to the operation of your oven.
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