Potato gratin

By GialloZafferano · 90 min

Ingredients

Instructions

1. Put the potatoes in a large pot, cover generously with water and bring to a boil.
2. Once boiling, cook for about 40-50 minutes, until a fork pierces the centre easily.
3. Drain and, while still hot, cut in half and press through a potato ricer, skin-side up.
4. Mash them, removing the skin that sticks to the ricer.
5. While the potatoes cool, dice the cooked ham and smoked provola into 1.5 cm (about 0.6 inch) cubes.
6. When the mash has cooled, add the eggs, grated Parmigiano, the ham and provola cubes, salt and pepper.
7. Knead by hand until well mixed; if too dry add more milk, if too moist add more grated cheese.
8. Butter a 12x9 inch baking dish, sprinkle with breadcrumbs, then press in the mixture and level the top.
9. Sprinkle with more breadcrumbs and plenty of butter flakes.
10. Bake in a preheated static oven at 200°C (392°F) for about 40 minutes, then switch to the grill for another 5 minutes to brown.
11. Rest for about 10 minutes before serving.

Summarized from GialloZafferano's video. Watch it for the details.

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