Tortina Di Patate (potato Pie)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter, softened
• 1/2 cup toasted breadcrumbs
• 1 lb yukon gold potato, peeled and cut into chunks
• 1 1/4 cups milk
• 1/3 cup grated parmigiano-reggiano cheese (parmesan)
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon grated nutmeg
• 3 tablespoons finely minced fresh parsley leaves
• 2 eggs

Recipe

• 1 use 1 tbsp butter to grease an 8-inch baking pan; sprinkle 1/4 cup of the bread crumbs over the butter and set the pan aside.
• 2 put the potatoes in a saucepan, cover them with cold water, and cook them until they are soft.
• 3 drain the potatoes and return them to the saucepan; heat them briefly on low heat to"dry them".
• 4 transfer the potatoes to a ricer and rice them over a large bowl, or mash them with a hand masher until they are smooth.
• 5 stir in 1/4 cup of the milk, the cheese, and 1 tbsp of the butter; cover the bowl and set aside.
• 6 preheat the oven to 350 degrees f.
• 7 in a small saucepan, melt 2 tbsp butter over medium heat; whisk in the flour to form a smooth paste.
• 8 slowly pour in the remaining milk, whisking continually.
• 9 cook the mixture until it thickens slightly, just enough to coat a spoon.
• 10 remove the sauce from the heat and stir in the salt, nutmeg, and parsley.
• 11 stir the eggs in, one at a time, and blend well.
• 12 transfer the sauce to the bowl with the mashed potatoes and combine the two until the sauce and potatoes are well blended.
• 13 spread in the prepared pan, sprinkle remaining bread crumbs evenly over the top, and dot with butter.
• 14 bake for 25 to 30 minutes, or until heated through and the top is nicely browned.
• 15 serve immediately directly from the pan.