Piedmont Potato Casserole Recipe | Italian Recipes | PBS… | PBS Food

Name: Piedmont Potato Casserole Recipe | Italian Recipes | PBS… | PBS Food
Ingredients: Butter for greasing the pan; Bread crumbs for lining the pan; 2 1/4 pounds red skin potatoes, peeled and diced; 1/4 cup unsalted butter, melted; 2 cups freshly grated Parmigiano-Reggianocheese; 3 egg yolks; 8 ounces of ricotta (ideally seiràss, a salted, slightly fermented Piemontese specialty); 3 ounces Italian Fontina, diced; 3 ounces leftover boiled or roasted meat, such as roast beef, diced; Salt and pepper to taste; A pinch of freshly grated nutmeg

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Piemontese potato casserole, or patate pasticciate, is a rich, hearty dish that is perfect as a side dish to roasted meats from Mary Ann Esposito.

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Ingredients

Butter for greasing the pan
Bread crumbs for lining the pan
2 1/4 pounds red skin potatoes, peeled and diced
1/4 cup unsalted butter, melted
2 cups freshly grated Parmigiano-Reggianocheese
3 egg yolks
8 ounces of ricotta (ideally seiràss, a salted, slightly fermented Piemontese specialty)
3 ounces Italian Fontina, diced
3 ounces leftover boiled or roasted meat, such as roast beef, diced
Salt and pepper to taste
A pinch of freshly grated nutmeg