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Ingredients
- 5 lbs of potatoes (2.200 grams) do not use new potatoes
- 1 1/4 stick butter (6 ounces or 140 grams)
- 4 extra-large eggs room temperature
- 1 cup milk at room (240 ml)temperature
- 2/3 cup Parmigiano Reggiano or Pecorino Romano
- 1 lb mozzarella cut in cubes (453 grams)
- 1/4 lb salami or ham (optional) (110 grams)
- 1 cup plain bread crumbs
- 1 tsp salt
- Fresh cracked black pepper to taste
- 9 inches by 13 inches baking dish
Instructions
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Rinse the potatoes and in a large pot filled with water boil them until cooked. You can check by inserting a knife and they should feel soft through.
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Drain and peel while they hot for easy removal of skin.
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Rice through a food ricer or with a potato masher. Add 3/4 of the stick of butter in the hot potatoes. Let them cool before adding other ingredients.
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Grease the baking dish with butter and coat with breadcrumbs, set it aside.
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In the cooled potatoes add the eggs, Parmigiano Reggiano, eggs, and salt. Mix and taste to adjust the salt.
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Slowly add the milk and mix. Add the mozzarella, salami, and pepper. Mix and move the mixture to your baking dish.
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On the smooth top use a fork to create ridges. Sprinkle the breadcrumb. You might have some breadcrumbs leftover.
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Add the rest of the butter in little pieces all over the top. Bake at 350 degrees Fahrenheit (180 Celsius) bake for one hour or until golden.
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You can also brown the top for 5 minutes on a broiler setting. Please do not walk away, it can burn.
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Enjoy and serve hot!
