Dads Neapolitan Potato Pie Recipes

GATEAU DI PATATE

Steps:

• Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
• Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
• In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
• Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.

DAD'S NEAPOLITAN POTATO PIE

Steps:

• 1 Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Add salt to taste. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain and let cool slightly. 2 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a 2-quart baking dish. Sprinkle with the bread crumbs. 3 Peel the potatoes, put them in a large bowl, and mash them with a masher or fork until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the Parmigiano, the egg, nutmeg, and salt and pepper to taste. Fold in the mozzarella and salame. 4 Spread the mixture evenly in the prepared dish. Sprinkle with the remaining Parmigiano. Dot with the remaining 1 tablespoon butter. 5 Bake 35 to 45 minutes or until the top is browned. Let stand briefly at room temperature before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.