Potato cheese savoury pie
Servings 4
Ingredients
- 1 kg (2.2 lb) waxy potatoes
- 4 tablespoons grated Parmigiano Reggiano
- 50 g (3 1/2 tablespoons) butter
- 2 eggs
- Salt
- Freshly ground black pepper
- Grated nutmeg
- 100 g (3.5 oz) sweet gorgonzola, or your favourite blue cheese
- 60 g cooked ham or smoked ham, about 10 slices
- Bread crumbs
Instructions
- Peel the potatoes and cut them into 1 cm thick slices. Steam in a pressure cooker for about 6 to 7 minutes. Alternatively you can also boil the potatoes, in this case leave them whole, so they will absorb less water.
- Heat oven to 180°C (350°F - Gas Mark 4)
- Put the butter on the bottom of a bowl and mash the potatoes in the bowl.
- Mix the potatoes when they are still hot with butter, eggs, grated Parmigiano, salt, pepper and nutmeg.
- Grease a 20 cm round baking dish or a rectangular oven proof tray and spoon half of the mashed potatoes on the bottom. Cover the potatoes with ham and pieces of gorgonzola and top with the mashed potatoes.
- Sprinkle the surface with breadcrumbs, then add slivers of butter and bake for about 40 minutes. Finish with 5 minutes of grill to make a crispy surface. Serve warm.
- It's good also the next day, just warm it in the oven.
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