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Potato Pie, Italian Style

Creamy, comforting, and crazy delicious, this dish wins as a main or a side.

October/November 2019 Issue
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When it comes to beloved side dishes, mashed potatoes is the hands-down favorite in my family. This buttery, fluffy root vegetable purée is the star of the dinner table whether I’m serving meatloaf, roast chicken, wine-braised pork, or a Thanksgiving turkey. But I’ve often thought that this comforting dish deserves to be more than just a side and instead belongs in the center of the plate.

A layered potato pie is the perfect solution—and not just any toss-it-together baked dish but one inspired by the Italian potato pie called gatto di patate. The recipes here follows features panko-dusted, Parmesan-flavored mashed potatoes that hold a layer of creamy cheese (plus crumbled sausage, sautéed chard, and or caramelized onions with fragrant rosemary.) Once unmolded from the pan, it presents like a layer cake.

You can prepare the pie in advance, because it reheats perfectly and slices beautifully. And it’s nearly as fast to make as mashed potatoes, with some additional hands-off baking time. These spectacular mashed potato pies may be built  from humble ingredients, but they’re sure to make a statement on your table for any occasion or, dare I suggest it, even on a weeknight.


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  • TheMacSmack123 | 04/19/2020

    hello dear i am here for fine cooking in tart i was want to make fine cooking expert.

  • carlosnsd | 10/28/2019

    Tried it recently with the chard and Fontina, it was really good and a success! At first I thought it was going to be a bit dry but turned out just fine. I used potato ricer so as to not end up with any lumps, even small ones.

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