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Italian mashed potato bake with prosciutto recipe

Italian mashed potato bake with prosciutto recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

This is a delicious recipe that can be served as a starter, side or a main dish. The prosciutto and Italian cheese add loads of flavour.

2 people made this

IngredientsServes: 6

  • 1kg potatoes, peeled
  • 2 eggs
  • 100g grated Parmesan cheese
  • 1 pinch nutmeg
  • salt and freshly ground black pepper to taste
  • 150g prosciutto
  • 100g smoked scamorza cheese
  • 1 knob butter

MethodPrep:1hr ›Cook:45min ›Extra time:20min cooling › Ready in:2hr5min

  1. Pre-heat the oven to 180 C / Gas 4.
  2. Boil the potatoes in lightly salted water till tender. Drain and mash.
  3. In a bowl, mix the mash with the eggs and 3/4 of Parmesan cheese, nutmeg, salt and pepper.
  4. Cut the prosciutto into strips, and cut the scamorza into cubes. Add them to the potato mixture.
  5. Spoon the mixture into a buttered baking dish. Level the surface with a spatula and sprinkle with the remaining Parmesan cheese. Dot with butter.
  6. Bake for 30 to 45 minutes. Serve warm.

Scamorza cheese

This is a semi-soft Italian cheese. If you can't find scamorza, use mozzarella or provolone.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This was just okay, but I had to change the recipe as I did not have the scamorza cheese. I used mozzarella so this may be my fault. As prosciutto is so expensive, I don't know that I would make this dish again. Didn't really think that it was worth the expense, Thanks for posting the recipe-12 Sep 2012


Mashed potato pie


Compensation was provided by Safeway, Vons, Randalls and Tom Thumb stores via Mode Media.

Growing up in an Italian-American family, Thanksgiving traditions were always a mash up of old and new—baked ziti served before the turkey is normal in every household, right? Eventually the baked ziti was weaned from our holiday table. In its place came a rich, cheese laden mashed potato pie that was a meal in itself. It was a hefty helping of buttery, whipped potatoes, seasoned with milk, mozzarella cheese, locatelli cheese, and prosciutto, all baked in a huge rectangular tray.

As I grew older, and began hosting my own Thanksgiving, many of those food traditions changed. Mikey began making a homemade stuffing, and I swapped in fresh cranberry sauce for the canned one that graced so many of our meals. One year I really went renegade and made an incredible spoonbread pudding in lieu of the potatoes. I don’t suggest ever doing something that radical unless you’re ready for a revolt. Most of my family tried it, and some even liked it (Mikey and I loved it, thank you very much) but my uncle was a stubborn one who refused to take a taste. He insisted he didn’t like it, even though he’d never tried spoonbread in his life. My family is not very open to change when it comes to their food. As I think back to that Thanksgiving ten years ago, I realize I was the one in the wrong. I should’ve approached the menu much the way I do cooking for my daughters. Change works best when it’s paired with something familiar.

When Mode Media, my ad network, asked me to partner with them for a Thanksgiving post, I knew just what classic recipe I would put a unique twist on. The beloved mashed potato pie was on the chopping block. How could I reinvent it to satisfy both my needs for something new and their tastes?

For starters, I kept the mashed potato base simple with just a couple of pats of butter. I decided it was best to allocate the calories to the cheese and eggs I’d be adding to make this soufflé-like pie. I also swapped out the mozzarella my family usually used, and added a combination of grated Gruyere cheese and fresh ricotta. The pie puffs up slightly towards the end of cooking, and takes on a lovely golden hue. A little rest before serving ensures neat slices to serve alongside the turkey and other fixin’s.

Visit your nearest Safeway, Vons, Randalls, or Tom Thumb store this holiday season to make your holiday shopping easy and affordable. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Safeway, Vons, Randalls and Tom Thumb stores.


Potato and Prosciutto Frittata - Italian Omelet

In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.

Step 3

Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.

Step 4

Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.

Step 5

Allow mixture to cool for 5 minutes.

Step 6

In a small dish, mix together dry milk with light cream until smooth.

Step 7

Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.

Step 8

Lightly oil or grease an ovenproof skillet or casserole dish.

Step 9

Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.

Step 10

Remove pan from oven, and sprinkle frittata evenly with grated cheeses.

Step 11

Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.

Step 12

Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.


8 ounces fresh mozzarella, diced small

2 lbs potatoes, peeled and cut into chunks, (about 10 potatoes)

1 / 2 cup homemade bread crumbs from Italian bread

1/ 4 cup grated parmesan cheese

1 /4 cup grated Romano cheese

1 /4 lb sliced prosciutto, diced small

1 / 4 cup chopped fresh parsley

  1. Oven to 375 degrees.
  2. Marinate the mozzarella cubes in a bowl with olive oil and salt and pepper. Set aside to sit.
  3. Put potatoes in a large pot, cover with cold water, sprinkle in a dash of salt and bring to a boil. Cover partly, lower heat to medium and cook until tender (stab with fork to check if done). ( About 15 to 25 minutes)
  4. Grease an 8-inch spring form pan (cheesecake pan) with 1 tablespoon of butter. Coat the bottom and sides of pan with your homemade bread crumbs from the Italian bread. Leave some bread crumbs for topping later.
  5. When potatoes are done, drain. Rice potatoes into a bowl and beat in 4 tablespoons of butter. Add the parmesan and Romano cheese, eggs, prosciutto, parsley and a little pepper to taste. Mix well.
  6. Put half of the potato mixture into bottom of pan working some of the potatoes up the sides to form a well. Fill the well with your marinating mozzarella cubes. Top with the remaining potatoes. Pat down gently, sprinkle with the remaining bread crumbs and dot with the last 2 tablespoons of butter.
  7. Bake until golden brown 40 to 55 minutes. Let cool for about 15 minutes before removing sides of the spring form pan. Serve warm sliced into pie wedges.
  8. ENJOY – Mozzarella is not just for pizza anymore, it’s for potatoes too!

Potato mozzarella pie came about because there are never enough ways to feed my son mashed potatoes. My son, Tommy, loves mashed potatoes. I kid you not I cook the whole five pound bag of potatoes into mashed potatoes just for one dinner. If I don’t serve the entire five pounds at one sitting, my son will eat everyone else’s portion.

I had seen an Italian foreign film in which the mother in a scene in the story was making a potato pie. The whole time I was watching the movie, I was trying to figure out how she was making this pie. After seeing that film, I started asking all my Italian friends if anyone had a potato pie recipe but no one heard of it. This was driving me crazy. I checked all my Italian cookbooks and came up with nothing. I also have a huge selection of cut-out newspaper and magazine recipes on my cookbook shelf that I have been collecting all my life. One day about six months after seeing the movie, I was organizing my cut-out recipes (again) when I came across a potato pie recipe from what newspaper and what year, I have no idea. I was so excited! (When you love to cook like I do, this is the same as an archaeologist finding a rare undiscovered bone in a digging excavation.) I immediately removed this recipe from the pile of other recipes and moved it to the top of the pile that is on my kitchen windowsill above my sink. This is where I keep the recipes I want to try until I actually make them. Every time I wash my dishes or go to the sink, these recipes are eye level and stare at me until I make one of them. This is called incentive! The next time I go food shopping, I check the pile for the recipe I want to try. Then I make sure I have all the ingredients in the house, and if not, I add them to the shopping list so now I have to try the recipe. This was not the case with this potato pie recipe. This recipe sat on the kitchen window sill for only a half a day. I had been searching for a potato pie recipe to try for a while, so I was eager to cook. Immediately, I checked for all the ingredients and then went food shopping for what was missing. After making my personal alterations to the recipe, I was ready to begin to prepare it.

I tasted it first, and I loved it! My husband was next, and he is tough. No holding back or worrying about my feelings, so I knew I passed the test because he loved it, too. Tommy wasn’t home until later. “What’s for dinner, Ma?” “Potato pie.” What!” The expression on his face was as if I killed someone. Why did I have to touch his beloved mashed potatoes? He hates when I try new recipes. He just wants plain meat and potatoes, no pie. His love of potatoes overcame him. He knew he had to try the pie if he wanted to eat his beloved mashed potatoes. Guess what? He liked it. Tommy liked it. Not as much as plain, old mashed potatoes, but he had two helpings of potato pie and that’s all a mother can ask for!

My son asking for a second piece of pie is a little slice of heaven on earth.


  • 1/4 lb thinly sliced prosciutto
  • 3 medium-sized russet potatoes (or 3 cups mashed potatoes)
  • 1/2 cup milk
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon fresh thyme
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and evenly lay prosciutto on paper. Bake for 10 to 15 minutes until prosciutto is crispy. Remove from oven and allow to cool.
  2. Peel and cube potatoes. Place in a pot of salted water and bring to a boil over high heat. Once boiling, reduce heat to a rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to a large bowl. Mash potatoes with a fork or potato masher.
  3. To the potatoes, add the milk, butter, eggs, cheese and thyme. Stir to combine.
  4. In a separate bowl, combine the flour, baking powder, salt and pepper. Add to the potato mixture and stir until just combined. Crumble the crisp prosciutto and fold it into the batter.
  5. Preheat a waffle iron. If your waffle iron requires, grease with cooking oil spray. Spoon batter (about 1 cup) onto the waffle iron and cook according to your iron’s instructions until waffles are golden, about 4 minutes. Keep waffles warm in a 200°F oven until all waffles are cooked and you are ready to serve.
  6. Serve with a touch of butter, sour cream or even a poached or fried egg.

These Potato Prosciutto Waffles are courtesy of In Sock Monkey Slippers.


Italian Cooking Lesson with International Recipes

Italian Frittata

  • 8 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese or Romano cheese
  • 1/2 teaspoon dried basil
  • 1/2 tsp dried sage
  • 1/4 cup diced fully cooked ham or prosciutto
  • small zucchini, sliced or cubed
  • 2 medium green onions, sliced
  • 2 Roma (plum)tomatoes, sliced
  • 1 teaspoon olive oil

Tomato Bruschetta

  • 1 Loaf Italian bread cut diagonally in slices
  • 1 Garlic clove minced
  • 2 Tablespoon Olive oil
  • 2 Large Tomatoes peeled, seeded, and chopped
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Cup Chopped fresh basil

Vegetable Lasagna

  • Lasagna noodles, uncooked
  • small bunch of broccoli flowerets, cut in small pieces
  • 2 carrots, shredded
  • 4 cups spaghetti sauce or large jar
  • 2 Green or red bell peppers, chopped
  • 1-2 tablespoons olive oil
  • 15 oz or 2 cups cottage or ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 Tablespoons dried parsley
  • 2 large eggs
  • 1 cup mozzarella cheese, for the top

Spread cottage cheese mixture over top of noodles. Spread more sauce on top of noodles. Continue layering in pan until the pan is full. Sprinkle mozzarella cheese on top and bake at 350 degrees for 35-40 minutes or until noodles are tender. If you have a family favorite lasagna recipe try it for a Italian cooking lesson.
See more lasagna recipes.

Homemade Pasta Dough

Make homemade pasta and then learn how to make Homemade Tomato Sauce for your Italian cooking lesson.


Making Homemade Potato Gnocchi Recipe

  • 1 Cup mashed potatoes about 1-2 medium potatoes cooked, diced and mashed
  • 2 eggs
  • 1 teaspoon salt
  • 1 Cup cottage or ricotta cheese
  • 1/4 Cup Parmesan cheese, grated -1/2 Cup if you are using grated Parmesan cheese in a shaker like Kraft or a generic brand
  • 2 tablespoons butter, softened
  • 3 Cups flour

Separate dough into 4 balls. Roll into thick ropes.

Cut each rope into ¾ inch-1 inch pieces.

Pour water into a large pot and add salt. Bring to a boil. Place gnocchi pieces into boiling water. When gnocchi rise to the top take them out with a slotted spoon. Sprinkle with Parmesan cheese and serve with pasta sauce. Serve immediately.

Risotto with Parmaginao Cheese

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, grated
  • 1 pound short grain white rice
  • 6 cups chicken broth
  • 2 tablespoons butter
  • 3 ounces Parmagiano Reggiano cheese, coarsely grated

Italian Biscotti

  • 3 1/2 cups flour
  • 1 cup almonds chopped
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup butter, melted
  • dash of lemon or orange zest
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract

Italian Cooking Lesson Tip

Easy Italian Wedding Soup

  • 4 cups chicken broth
  • 1 Cup water
  • 1 cup medium shell pasta
  • Homemade or frozen meatballs, cooked
  • 2 cups spinach leaves, finely chopped
  • 2 cups pizza sauce

Simple Italian Starter

  • 3 plum tomatoes sliced crosswise
  • 2 tablespoons fresh basil and 2 Tablespoons fresh parsley, chopped
  • Olive oil
  • Salt and pepper to taste

Panzella Italian Bread Salad

  • 1-2 loaves Italian bread
  • 3 fresh diced tomatoes save juice also
  • red onion, diced
  • 1 3/4 cups fresh basil leaves, chopped
  • 1 cup olive oil
  • Salt and pepper to taste


Caprese Salad

Layer slices of mozzarella and tomatoes onto a serving platter. Drizzle with olive oil or balsamic vinegar and sprinkle with salt and pepper. Add chopped basil if desired.


List of 17 Best Ramekin Recipes You Should Try:

1. Sausage & Mushroom Pizza Bowls: Sausage and mushroom lovers will fall for it. All you need is, mushroom, sausage, marinara/ sauce, parmesan, red pepper flakes, mozzarella. Cook the mushroom and sausage properly, add marinara or sauce in ramekins, add some mozzarella, add the mushroom and sausage, spread mozzarella again, add marinara. Now sprinkle red pepper flakes and parmesan on the top. Bake them. Having pizza bowls with bread will make your day.

Recipe link: http://www.shutterbean.com/2015/sausage-mushroom-pizza-bowls/

Sausage & Mushroom Pizza Bowls

2. Mushroom & Spinach Baked Rice Bowls: Mushroom and spinach with crispy rice are delicious. You need cooked rice, white wine, salt, pepper, milk, spinach, mushrooms, eggs, onion, parmesan, butter, red pepper flakes, to prepare this item.

Cook the mushroom with butter, onion, garlic, pepper flakes, salt, and pepper. Add white wine, and chopped spinach. Cook them well.

Spread butter in ramekins. Mix rice, cheese, eggs, and milk nicely. Mix the cooked mixture. Pour it to the ramekins, and sprinkle some cheese on the top. Bake them. Having this rice bowl with lemon makes it more delicious.

Recipe link: http://www.shutterbean.com/2015/mushroom-spinach-baked-rice-bowls/

Ramekin Recipes – Mushroom & Spinach Baked Rice Bowls

3. Honey Lavender Crème Brûlée: Mix honey, vanilla, dried vanilla, salt, with heavy cream at medium heat on the stove. Stir them until they get foamy. Turn off the heat and cover them for 30 minutes. Strain the mixture.

Slowly add the cream mixture in the whisked egg. Strain them again to make a smooth mixture. Pour them to ramekins. Sprinkle brown sugar on top. Broil them. Sprinkle some lavender blossoms.

4. Little Summer Berry Puddings: Mix all the ingredients without pie dough. Pour them in ramekins. Place the pie crust top of them and bake them. Serve it with vanilla ice cream.

Recipe link: https://www.fifteenspatulas.com/summer-berry-cobbler-ramekin-pies/

Little Summer Berry Puddings

5. Mini Chocolate Molten Cakes: Make the cake mixture by mixing butter, chocolate, eggs, sugar, vanilla, flour. Spread butter in ramekins, sprinkle sugar in it. Pour the cake mixture. Bake them.

Recipe link: http://www.themeaningofpie.com/2013/02/molten-chocolate-cakes/

Mini Chocolate Molten Cakes

6. Strawberry Ramekin Pies: Heat the oven. Combine sugar, flour, strawberry, and salt in a baking dish. On top of ramekin place, the cut-off pastry and brush it with the beaten egg. Now take the ramekins on a baking sheet and keep it in the oven to bake until the bread gets a golden color and puffed. Let it cool. Your pies are ready to serve.

Recipe link: https://www.howsweeteats.com/2012/06/strawberry-mug-pies/

Strawberry Ramekin Pie

7. Upside Down Turkey Shepherd’s Pie: Cook turkey nicely with onion, carrots, corn, and broccoli. Add whisked broth, cornstarch, tomato paste, salt, pepper, and rosemary. Cook until they became thick. Spread mashed potato at ramekin, add the mixture with a spoon. Season it with parsley, and bake. Serve it warm.

Recipe link: https://realfoodrealdeals.com/upside-down-turkey-shepherds-pie/

Upside Down Turkey Shepherd’s Pie

8. Wild Blueberry Lemon Custard: Combine the eggs, maple syrup, vanilla extract salt, and lemon. Heat the milk (180 degrees), and pour it to the egg mixture slowly. Once the combination is ready to place it in ramekins. Place the ramekins in a pan. So that those don’t touch the side of the container or each other of ramekins. Pour hot water until it fills up the halfway of ramekins.

Let these to take a boiling water bath for 45 to 60 minutes and shake ramekins gently until the custard cooked. Remove those from the oven while the center is not watery. Let them become cool and refrigerate. Make the blueberry sauce on low heat for up to 5 minutes. Let it become cool. Now serve it with one tablespoon blueberry on top.

Recipe link: http://www.wildblueberries.com/recipe/wild-blueberry-lemon-custards/

Wild Blueberry Lemon Custard

9. Bacon, Eggs, and Chives for One: Heat the oven. Now make a mixture of eggs, bacon, salt, and pepper. Pour the batter among the ramekins and sprinkle the top using chives. Bake it and let the eggs set. When the eggs are puffed, the dish is ready to serve. Serve it warm.

Recipe link: https://realfoodrealdeals.com/bacon-eggs-and-chives-for-one/

Bacon, Eggs, and Chives for One

10. Microwave Egg Sandwich: Take a 6oz ramekin and coat with cooking spray. Place the Canadian bacon on that. On the top, pour the substitute, and put it into a microwave to heat for 30 seconds until the eggs get set.

Now put salsa and sprinkle with cheese and microwave for another 10 seconds then let the cheese melted. At the bottom place, English muffin with spinach and place eggs and Canadian bacon over the spinach. Now replace the English muffin on the top. Your dish is ready.

Recipe link: https://www.tasteofhome.com/recipes/microwave-egg-sandwich/

Microwave Egg Sandwich:

11. Baked egg and stuffing cups: Press cooked stuffing in 4oz ramekin. Add an egg into the center. Sprinkle salt and pepper. On a baking sheet, put the ramekins, and bake them. Until the yolk starts, to thicken, and egg whites get set. Season them with fresh sage.

Recipe link: https://www.tasteofhome.com/recipes/baked-egg-stuffing-cups/

Baked egg and stuffing cups

12. Classic French onion soup: Cook onion until it became golden brown. Add garlic and cook them. Pour wine and boil till it became half of it. Add pepper, salt, and broth. Boil in low heat and cover them. Pour the mixture on ramekin, add pieces of bread toast, add Swiss cheese on the top and bake.

Recipe link: https://www.tasteofhome.com/recipes/classic-french-onion-soup/

Classic French onion soup

13. Sweet corn crème Brulee: Fry the corn in butter till it became tender. Add milk and cream. Boil them. Blend for a smooth texture. Whisk egg yolks and sugar. Add some hot cream into it.

Take all these mixtures to a pan and stir them continuously. Add little vanilla. Pour them in 6oz ramekins. In a baking pan pour boiling water about 1 inch.

Place the ramekins and bake them, till the center cooked adequately. Spread some sugar on top and bake in for 1 min to get caramelized. Cool them and enjoy them.

Recipe link: https://www.tasteofhome.com/recipes/sweet-corn-creme-brulee/

Sweet corn crème Brulee

14. Twice-baked rutabagas: Combine rutabagas and water. Bake to get soft. Mash it, add butter, salt, pepper, garlic powder, bacon. Mix them with cheese and green onions. Place them in 6oz ramekins. Sprinkle cheese on the top and bake. Season it with green onions.

15. Burnt custard: Make custard mixture. Place it in 6oz ramekin. Move it into the baking pan. Pour boiling water around 1 inch. Bake them until the center of custard gets set. Spread some sugar for caramelizing the top. Serve it with berries when it became cool.

Recipe link: https://www.pinterest.com/pin/132574782750910610/

Burnt custard

16. Baked Fontina orzo: Grease 10oz ramekins with butter. Mix cooked orzo, cheese, pepper, olives. Whisk eggs, nutmeg, milk. Mix it with orzo mixture. Bake them.

Recipe link: https://www.tasteofhome.com/recipes/baked-fontina-orzo/

17. Chocolate Kahlua sauce: Combine egg yolks, eggs, cream, vanilla, salt, sugar. Place croissant pieces in ramekins. Pour egg mixture and bake. Make a thick sauce with, melted chocolate, sugar, milk, and salt. Mix with Kahlua and serve with the pudding.

Recipe link: https://www.tasteofhome.com/recipes/croissant-pudding-with-chocolate-kahlua-sauce/

Chocolate Kahlua sauce

Ramekin used for serving and cooking small portions of foods. It is the best choice for serving desserts. Baking small items like a muffin, lava cake, pudding, custard, pie, etc. they are perfectly fit in it. It is easy to use.

We tried to show you the top 17 dishes of ramekins. I hope that Ramekin Recipes would help you and you would enjoy it.


AIP Stromboli

  • Author: Alaena Haber
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 1 to 2 1 x

Description

Ingredients

  • 1 cup cooked, cooled and mashed Japanese yam
  • 1/2 cup tapioca starch or arrowroot starch
  • 1/4 tsp sea salt
  • 1 tsp finely chopped fresh rosemary
  • 4 to 6 slices prosciutto
  • 1 tablespoon duck fat, bacon fat or lard, divided

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a bowl, combine mashed sweet potato (ensure no lumps) with sea salt in a bowl.
  3. Mix in ¼ cup of the tapioca or arrowroot starch at a time. The mixture should form a thickened ball of dough.
  4. Transfer dough onto the baking sheet. Use your hands to roll out dough into a rectangle about ¼ inch thick. You can use parchment paper to assist you with this.
  5. Sprinkle rosemary evenly on the top surface of the dough. Layer prosciutto slices on top of dough.
  6. Roll the dough into a log shape, starting with one of the short sides and using the parchment paper to assist you.
  7. Brush dough with ½ tablespoon duck fat. Bake for about 30 minute until lightly golden brown. Brush with remaining 1/2 tablespoon fat.
  8. Turn oven broiler on high. Place baking sheet 6 inches away from the broiler. Broil stromboli for 2-3 minutes until medium golden brown. Watch carefully so you don’t burn the top! Let cool for a few minutes. Slice in half and serve immediately.

Notes

Best results will be achieved when using Japanese yam which is a purple skinned, white fleshed starchy sweet potato. You may try using Hannah variety white sweet potato which are slightly less starchy. Some people have used orange sweet potatoes but I don’t recommend them because they are sweet in flavor and not as starchy.

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  • Servings: ⅛ slice of pie
  • Yield: 8 servings
  • Prep Time: 20 min
  • Cooking Time: 1 hr

Ingredients

  • 3 large russet potatoes, peeled & cubed
  • 2 tablespoons (28 grams) butter
  • ¾ cup (140 grams) ricotta cheese
  • 2 large eggs, lightly beaten
  • 4 ounces (56 grams) Gruyere cheese, shredded
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste

Preparation

  1. Add the potatoes to a 4-quart pot. Fill with enough water to cover the potatoes. Bring to a boil. Reduce to a simmer. Cook until the potatoes are very tender when pierced with a fork.
  2. Meanwhile, preheat the oven to 375F. Grease the sides and bottom of a 9-inch pie plate.
  3. Drain the potatoes, and return them back to the pot. Add the butter. Cover with a lid for 2 minutes, allowing the butter to melt. Using a hand held mixer on medium-low speed, beat the potatoes just until they’re smooth (be careful not to overbeat, or they’ll become gummy).
  4. Stir in the ricotta cheese, eggs, and half of the Gruyere cheese. Season with salt and pepper. Spread the mashed potato mixture into the prepared pie plate. Evenly sprinkle the remaining Gruyere cheese on top.
  5. Bake 45 to 50 minutes, until the top is slightly puffed and golden brown. Remove from the oven, and let rest 15 to 20 minutes before serving.

Recipe Tags

Growing up in an Italian-American family, Thanksgiving traditions were always a mash up of old and new—baked ziti served before the turkey is normal in every household, right? Eventually the baked ziti was weaned from our holiday table. In its place came a rich, cheese laden mashed potato pie that was a meal in itself. It was a hefty helping of buttery, whipped potatoes, seasoned with milk, mozzarella cheese, locatelli cheese, and prosciutto, all baked in a huge rectangular tray.

As I grew older, and began hosting my own Thanksgiving, many of those food traditions changed. Mikey began making a homemade stuffing, and I swapped in fresh cranberry sauce for the canned one that graced so many of our meals. One year I really went renegade and made an incredible spoonbread pudding in lieu of the potatoes. I don’t suggest ever doing something that radical unless you’re ready for a revolt. Most of my family tried it, and some even liked it (Mikey and I loved it, thank you very much) but my uncle was a stubborn one who refused to take a taste. He insisted he didn’t like it, even though he’d never tried spoonbread in his life. My family is not very open to change when it comes to their food. As I think back to that Thanksgiving ten years ago, I realize I was the one in the wrong. I should’ve approached the menu much the way I do cooking for my daughters. Change works best when it’s paired with something familiar.

Years ago, the beloved mashed potato pie was on the chopping block, but how could I reinvent it to satisfy both my needs for something new and my family's tastes?

For starters, I kept the mashed potato base simple with just a couple of pats of butter. I decided it was best to allocate the calories to the cheese and eggs I’d be adding to make this soufflé-like pie. I also swapped out the mozzarella my family usually used, and added a combination of grated Gruyere cheese and fresh ricotta. The pie puffs up slightly towards the end of cooking, and takes on a lovely golden hue. A little rest before serving ensures neat slices to serve alongside the turkey and other fixin’s.

The pie may be made through step 4 the night before. Cover with foil or plastic, and store in the fridge. Remove one hour before ready to bake, to let it come to room temperature.

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!

I'm a busy, working mom of two, full-time recipe developer & cookbook author. My motto is meals made easier, one recipe at a time.


Robin's Healthy Take: Better-For-You Potato Skins

Are you sitting down? You should be when you read the nutrition numbers for restaurant-style potato skins with cheddar and bacon. Ready? Here goes:

And let me remind you, potato skins are considered an appetizer. A single baked potato has 94 calories and zero fat, so what the heck happens in the restaurant kitchen? I’ll tell you what happens: the chefs take a nutrient-rich vegetable and give it the fat equivalent of 9 chocolate frosted doughnuts. Well, I’m not that kind of chef. Dig into my recipe revamp and enjoy the loaded potato skin in all its glory.

Potato Skins With Two Cheeses, Prosciutto and Scallions

1/4 cup diced prosciutto or Parma ham (dry-cured Italian ham), about 2 slices

Preheat oven to 425 degrees.

Spray the outside of potatoes with cooking spray and place on a baking sheet. Cut a small slit in the top of each potato and bake 45 minutes, until soft. Leave oven at 425 degrees.

When cool enough to handle, halve potatoes lengthwise and scoop out flesh, leaving 1/4-inch of flesh with the skin (reserve scooped out flesh for mashed potatoes later in the week!).

Spray the inside of potatoes with cooking spray and season with salt and black pepper. Sprinkle 1/2 teaspoon of the Parmesan cheese on the inside of each potato skin. Return skins to baking sheet and bake 6 minutes, until cheese is golden brown.

Fill each skin with 2 tablespoons of the cheddar cheese and 1/2 tablespoon each diced prosciutto and scallions. Bake 3-5 minutes, until cheese melts.


Watch the video: Learn About Italian Prosciutto! (December 2021).