Neapolitan Potato Pie

Ingredients

• 1,5 kg Waxy potatoes (type waxy) (cooked whole with skin, then mashed while hot)
• 1 c. à café Fine salt
• 0,5 c. à café Ground black pepper
• 0,25 c. à café Freshly grated nutmeg (freshly grated)
• 100 g Grated Parmesan (freshly grated)
• 150 g White ham (diced)
• 2 Eggs (large)
• 200 g Mozzarella (drained, pressed and rested 1 h before use)
• 50 g Fine breadcrumbs
• 30 g Butter (to grease the dish)
• 2 c. à soupe Extra virgin olive oil
• 1 c. à café Dried oregano (optional, for finishing)

Instructions

1. Cooking the potatoes

   Place the whole potatoes (with skin) in a large pot of boiling water or in a steamer. Cook for 30 minutes until tender.

   Time: PT30M

2. Cooling and peeling

   Drain the potatoes, let them warm for 5 minutes, then peel them while still hot. Pass them through a potato ricer to obtain a smooth mash.

   Time: PT10M

3. Seasoning the mash

   In the bowl, add the salt, pepper, nutmeg and mix. Incorporate the grated Parmesan, diced white ham and eggs. Mix well until a homogeneous batter forms.

   Time: PT5M

4. Preparing the dish

   Generously butter the bottom and sides of a 26 cm gratin dish. Sprinkle the interior with breadcrumbs and tap to make them adhere.

   Time: PT3M

5. First layer of mash

   Spread two thirds of the mash into the dish, smoothing to the edge. Lightly dampen your hands to spread without tearing the mash.

   Time: PT5M

6. Adding the mozzarella

   Place the pre-drained mozzarella in an even layer over the first mash.

   Time: PT5M

7. Cover with the remaining mash

   Cover the mozzarella with the remaining third of mash. Smooth the surface and dampen the edges to seal the pie.

   Time: PT5M

8. Finishing the surface

   Drizzle the surface with a stream of olive oil, sprinkle breadcrumbs, grated Parmesan and dot with a few small butter flakes.

   Time: PT2M

9. Baking

   Bake the pie at 180 °C for 40 to 50 minutes, until the surface is nicely golden.

   Time: PT45M

   Temperature: 180°C

10. Resting and serving

    Remove the pie from the oven, let it warm for 10 minutes. Sprinkle with dried oregano (optional) before cutting into portions.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Waxy potatoes (type waxy): Russet potatoes
• Instead of Grated Parmesan: Pecorino, Grana Padano
• Instead of White ham: Smoked turkey, Roast beef
• Instead of Eggs: Chicken egg, Duck egg
• Instead of Mozzarella: Burrata, Raclette cheese
• Instead of Fine breadcrumbs: Panko
• Instead of Butter: Olive oil
• Instead of Extra virgin olive oil: Sunflower oil

Equipment Needed

• Pot or steamer
• Potato ricer or manual ricer
• Mixing bowl
• Oven
• Gratin dish (26 cm diameter)
• Kitchen brush (optional)
• Cheese grater
• Fine sieve
• Parchment paper (optional)

Critical Steps — Do Not Skip

• Cooking the potatoes with the skin to retain flavor.
• Draining and pressing the mozzarella to avoid excess water.
• Sealing the edges of the pie with the mash to prevent leaks.
• Baking until a golden crust forms.

Chef Tips from the Video

• Use a waxy potato (such as Charlotte) for a firmer texture after cooking.
• Grate the Parmesan just before incorporating for a stronger flavor.
• Moisten your hands with a little cold water to shape the mash without it sticking.

Troubleshooting

Storage

Refrigerator: Store the pie in an airtight container for 2 days in the refrigerator.

Freezer: Can be frozen, uncooked, for 1 month. Thaw in the refrigerator before baking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mashed potatoes the day before and keep them refrigerated.
• Drain and press the mozzarella at least 1 hour before assembly.
• Assemble the pie, cover with plastic wrap and refrigerate up to 24 hours before baking.