Potato guinea pig

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• some sea salt
• 1 bunch parsley, flat
• 100 g ham, raw smoked or salami
• 100 g butter
• 250g mozzarella
• 100 g cheese, provolone (smoked if desired)
• 100 g Parmesan, freshly grated
• 3 eggs
• 50 ml milk
• some pepper, black
• 30 g breadcrumbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian potato casserole

Wash the potatoes and boil them in their skins in salted water until soft. Allow to steam off slightly, peel them, and press them through a potato ricer. Allow to cool slightly. Meanwhile, wash the parsley and shake dry. Pick off the leaves and chop finely. Cut the ham or salami into small cubes. Set aside a piece of butter for the topping and dice the rest. Slice the mozzarella and provolone. Mix the potato mixture with the parsley, ham or salami, diced butter, Parmesan, eggs, and milk until a smooth dough forms, season with salt and pepper. Preheat the oven to 180°C (350°F). Grease an ovenproof dish with a little butter, spread one-third of the potato mixture in it, top with half of the mozzarella and provolone, and spread with another third of the potato mixture. Spread the cheese and the remaining potato mixture on top again. Sprinkle the casserole evenly with the breadcrumbs and top with the remaining butter in small pieces. Bake the casserole in a hot oven (center, fan oven 160°C) for 40 minutes, until nicely browned. Let it rest for 15 minutes before serving, then cut into slices. My tip: If you like, you can also place halved cocktail tomatoes on top of the casserole.