Creamy Parmesan Potato Pie

Tortina Di Patate (Potato Pie) Recipe

Overview

Tortina Di Patate, or Potato Pie, is a delightful dish from Wegman’s Menu magazine that promises a unique and delicious way to enjoy potatoes. This recipe combines creamy Yukon Gold potatoes with Parmigiano-Reggiano cheese and a savory sauce, baked to perfection until golden brown on top.

• Cook Time: 25 minutes
• Prep Time: 30 minutes
• Total Time: 55 minutes
• Servings: Not specified
• Calories: 434 per serving
• Rating: 5 stars
• Cuisine: European
• Category: Vegetable
• Keywords: Vegetable, European, < 60 Mins, Oven, Stove Top

Ingredients

• 6 tbsp unsalted butter, divided
• 1/2 lb Yukon Gold potatoes (about 2 medium potatoes)
• 1 cup milk, divided
• 1 1/4 cups grated Parmigiano-Reggiano cheese
• 1/3 cup all-purpose flour
• 2 tsp salt
• 1/2 tsp nutmeg
• 1/4 cup fresh parsley leaves, chopped
• 3 eggs
• 1/2 cup bread crumbs, divided

Instructions

1. Prepare Baking Pan:

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   • Use 1 tablespoon of butter to grease an 8-inch baking pan.
   • Sprinkle 1/4 cup of bread crumbs over the buttered pan. Set aside.

2. Cook Potatoes:

   • Place the potatoes in a saucepan and cover with cold water.
   • Cook until potatoes are soft.
   • Drain the potatoes and return them to the saucepan.
   • Heat briefly on low heat to “dry them” out.

3. Prepare Potatoes:

   • Transfer the potatoes to a ricer or mash them until smooth in a large bowl.
   • Stir in 1/4 cup of milk, grated Parmigiano-Reggiano cheese, and 1 tablespoon of butter.
   • Cover the bowl and set aside.

4. Preheat Oven:

   • Preheat the oven to 350°F (175°C).

5. Prepare Sauce:

   • In a small saucepan, melt 2 tablespoons of butter over medium heat.
   • Whisk in the flour to form a smooth paste.
   • Slowly pour in the remaining milk, whisking continually.
   • Cook the mixture until it thickens slightly, enough to coat a spoon.
   • Remove from heat and stir in salt, nutmeg, and chopped parsley.

6. Incorporate Eggs:

   • Stir eggs into the sauce one at a time, blending well.

7. Combine Potato Mixture and Sauce:

   • Transfer the sauce to the bowl with the mashed potatoes.
   • Mix until the sauce and potatoes are thoroughly combined.

8. Bake:

   • Spread the potato mixture evenly in the prepared baking pan.
   • Sprinkle the remaining bread crumbs evenly over the top.
   • Dot with the remaining butter.

9. Bake Until Golden:

   • Bake for 25 to 30 minutes, or until heated through and the top is nicely browned.

10. Serve:

    • Serve immediately directly from the pan.

Tips for Success

• Potato Texture: Ensure the potatoes are thoroughly cooked and mashed or riced until smooth for a creamy texture.
• Sauce Consistency: Whisk continuously when adding milk to the flour-butter mixture to avoid lumps and achieve a smooth sauce.
• Baking: Keep an eye on the pie during the last few minutes of baking to achieve the desired golden brown crust on top.

Nutritional Information (per serving)

• Calories: 434
• Total Fat: 25.3g
  • Saturated Fat: 14.8g
• Cholesterol: 167mg
• Sodium: 583.4mg
• Total Carbohydrates: 39.8g
  • Dietary Fiber: 2.9g
  • Sugars: 2.1g
• Protein: 12.8g

Serving Suggestions

Tortina Di Patate is perfect as a side dish or a light main course. Serve it alongside a fresh green salad or roasted vegetables for a balanced meal. It’s ideal for gatherings or as a comforting dish on a cozy evening.

Enjoy this flavorful Potato Pie recipe from Wegman’s Menu magazine, and savor the creamy goodness of Yukon Gold potatoes combined with the richness of Parmigiano-Reggiano cheese and a savory, nutmeg-infused sauce. It’s a dish that promises to become a favorite in your kitchen! 🥔✨