Potato Pie

Name: Potato Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Pork minced 7 oz; Potatoes 1.3 lbs; Extra virgin olive oil to taste; White onions 0.8 cup; Fine salt to taste; Provola cheese 7.1 oz; Parmigiano Reggiano PDO cheese 1.8 oz; Whole milk 3.3 cups; Butter 5.67 tbsp; Type 00 flour 0.6 cup; Fine salt to taste; Nutmeg to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 6 persone
Cost: Average

PRESENTATION

Recipe by
Rossella Maraio

Potato pie is a rich and tasty single course, perfect for winter menus. In this version, layers of potatoes, homemade creamy béchamel, a savory mix of sautéed ground meat, and plenty of cheese alternate, which will create a delicious gratin when baked. When you cut the first slice, you will discover the irresistible stringy effect that will win everyone over at the table! Try our delicious baked potato pie and other tasty variations:

INGREDIENTS

Pork 7 oz (200 g) - minced

Potatoes 1.3 lbs (600 g)

Extra virgin olive oil to taste

White onions 0.8 cup (120 g)

Fine salt to taste

Provola cheese 7.1 oz (200 g)

Parmigiano Reggiano PDO cheese 1.8 oz (50 g)

for the béchamel sauce: Whole milk 3.3 cups (800 g); Butter 5.67 tbsp (80 g); Type 00 flour 0.6 cup (80 g); Fine salt to taste; Nutmeg to taste

Preparation

How to prepare Potato Pie

To prepare the potato pie, start with the béchamel: heat the milk in a saucepan, meanwhile melt the butter over low heat in another pan 1, add the flour and mix quickly with the whisk 2. Once the butter has absorbed the flour, pour in the hot milk little by little 3.

Stir with the whisk 4 and continue cooking over moderate heat until the sauce thickens, then season with salt and nutmeg 5. Transfer the béchamel to a bowl, cover with plastic wrap and let it cool 6.

Peel the potatoes 7, slice them very thin with the mandoline 8 9.

Blanch the potatoes for 1 minute 10, then drain and dry them with a tea towel 11. Clean and slice the onion 12.

In a pan, heat some oil 13, add the onion 14 and let it soften for a few minutes, until it starts to soften, then add the ground meat 15.

Brown it 16 until it changes color 17, then set it aside to cool slightly. Now assemble the potato pie: in a rectangular baking dish measuring 9x6 inches, about 2.5 inches high, pour a layer of béchamel 18.

Place the potatoes 19, cover with the ground meat 20 and grated provolone cheese 21.

Continue alternating the layers until the ingredients are used up 22. Finish by distributing a layer of grated Parmigiano Reggiano on the surface 23. Bake the potato pie in a preheated static oven at 392°F for 40 minutes 24.