Potato, Ham and Mozzaerlla Bake
Description
This Italian dish features potatoes, ham and cheese in one casserole dish. It is a win win meal. If you need a vegetarian option, leave out the ham, or if you need both, make some of the dish without the ham and the rest of the dish with the ham. Put in s
Ingredients
3 lb. potatoes
1/3 c. milk, room temperature or heated (few extra pats of butter, to top the dish)
1 stick butter, softened/slightly melted plus a few extra pats of butter to top the dsh
1/2 c. grated Parmigiano Reggiano
3 eggs
5 oz. mozzarella cheese, sliced or shredded
4 oz. ham, about 5 slices
breadcrumbs
Kosher or sea salt
Directions
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Scrub the potatoes, put them in a pot, fill with water and add about 2 teaspoons of salt.
Bring to a boil and simmer until a knife inserted into the center of a larger potato goes in easily. Peel potatoes after draining them and either put through a ricer or mash them.
Taste the potatoes to see if they need salt. Add if necessary.
Preheat oven to 350 degrees. Butter an 8x8 casserole dish.
Stir in the butter and milk, then the grated Parmigiano cheese and the eggs, one at a time. Add about 1/4 tsp. salt. Sprinkle breadcrumbs over the bottom of the buttered dish and spread about one third of the potato mixture onto the breadcrumbs. Add the chopped ham and slices of mozzarella.
Repeat; ending with a layer of potatoes on the top. Sprinkle with more breadcrumbs, and dot with butter.
Bake for 30 to 40 minutes in the middle of the oven and then place on a higher rack in the oven towards the end of baking, for a more golden brown crust on the pototoes.
Makes 6 servings.