The potato pie without eggs is a tasty and rich dish that can be made in all seasons and occasions. We can enrich and customize it as we like, and it should be prepared in advance. We can enjoy it as a single dish for lunch and dinner, in free time or at buffets. It is also a handy recipe when we have cold cuts and cheeses to use up.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6/8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.87 lbs Red potatoes
- 4 tbsps Cheese
- 2 cups Milk (also lactose-free)
- to taste Pepper
- to taste Fine salt
- to taste Pecorino Romano
- 3.5 oz Salami
- to taste Breadcrumbs (also gluten-free)
Preparation
1) Boil the red potatoes with the skin, then peel them and pass them through the potato masher twice.
2) Preheat the oven to 350°F. Meanwhile, in a large bowl, place the mashed potatoes, salami, and pecorino in cubes, salt, pepper, and 2 cups of milk (a little at a time, as you may need less). Mix all the ingredients until you get a soft and well-blended mixture. If necessary, you can add a few more tablespoons of milk.
3) Line the bottom of a 10 x 14 inch baking dish with parchment paper and sprinkle it with a little breadcrumbs. Add the mixture, distribute it in the baking dish, sprinkle the surface with more breadcrumbs, and bake in the middle of the oven for about 20 minutes or until golden brown. When cooked, remove the potato pie from the oven and let it cool before cutting into portions.
Notes
Not all types of potatoes are suitable for making the pie, which is why I chose the red-skinned type, which holds its shape well without becoming watery during cooking.
