Sartu di Patate (Potato and Sausage Bake)

By kimvess

Ingredients

• 8 russet potatoes, cubed
• Sea salt
• 1 tablespoon extra-virgin olive oil
• 2 spicy Italian sausages
• 3 eggs, beaten
• 1/3 cup grated grano padano cheese (or Parmigiano)
• 1/3 cup grated mozzarella
• 1/4 cup fresh parsley leaves, minced
• Freshly cracked pepper
• Smoked scamorza, sliced (or Swiss)
• 3 tablespoons unsalted butter
• 1 cup Italian seasoned breadcrumbs

Details

Servings 6
Adapted from cookingchanneltv.com

Preparation

Step 1

For the potatoes: Boil the russets in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the russets through a ricer into a big bowl or mash by hand.

For the sausage: In a frying pan, heat the olive oil over medium heat. Remove the sausage meat from the casings and crumble. Fry until crispy, about 10 minutes. Drain the sausage and put in a bowl.

For the potato mixture: In a large mixing bowl, add the mashed potatoes, eggs, grano padano and mozzarella cheeses (can be substituted by Parmigianino, cheddar, etc.). Throw in the crisped sausage, parsley, 1 teaspoon sea salt and lots of freshly cracked pepper. Mix until almost smooth.

Preheat the oven to 350 degrees F.

Grease a baking dish with 1 tablespoon butter. Lay down half the potato mixture and a layer of smoked scamorza. Top off with the remaining potato mixture, small pats of the remaining 2 tablespoons butter and sprinkle with the breadcrumbs. Bake until the crust is golden, about 30 minutes.