Mashed potato casserole Italian grandma style

Ingredients for 4 servings:

• 500 g potatoes, floury
• 90 g butter
• 250 ml milk
• 3 eggs, lightly beaten
• 80 g Parmesan, grated
• 175g mozzarella
• Salt
• Fat and breadcrumbs for the form

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

Grandma’s potato spume

Boil the potatoes with their skins on while still hot, then press them through a potato ricer onto 70g of butter until melted. Season with salt. Preheat the oven to 180°C (top/bottom heat). Dice the mozzarella and puree it with a little of the milk (using an immersion blender). Stir the mixture into the potatoes. Add the lightly beaten eggs and salt, then add the grated Parmesan cheese (about 2/3 of the specified amount) and the remaining milk and mix everything well. The mixture should remain very soft, so use a wooden spoon. Grease an ovenproof dish (about 30 x 20 cm) with a little butter and sprinkle with breadcrumbs. Pour in the mixture, top with butter flakes (about 20g) and sprinkle with plenty of Parmesan cheese again. Bake at 180°C on the middle rack for about 20 minutes, then increase the heat to 200°C and bake for another 20 minutes, until the top is nicely browned. You may want to add a broiler towards the end. Let rest for at least 5 minutes before serving.