Patato Casserole

Today we’re going to cook a very tasty potato casserole. There are only a few simple ingredients.

• Large potatoes
• Mortadella (also known as bologna or polony)
• Cheese

I usually use smoked scamorza or provolone, mozzarella and parmesan. The scamorza and the mozzarella can be either sliced or grated, it's the same, while the Parmesan cheese, to melt well must be grated. Otherwise you can use the cheeses that most meet your tastes, but Parmesan cheese is a must.

The amount of ingredients varies depending on the size of the casserole.

Steam cook the potatoes until they are soft enough to cut into slices about half an inch wide, without breaking, they must not fall apart.
Once the potatoes have been sliced (about half an inch), proceed in this way;
• grease the casserole with a little butter
• lay the first layer of potatoes, also closing the spaces between the slices with pieces of potato slices (very little salt)

• next layer is the mortadella

• then spread a layer of sliced (or grated) cheese and cover with parmesan cheese. A sprinkle of parsley

On each layer of potatoes put very little salt because the cheese is already salted.
Continue in this way until the casserole is full, and with at least 3 layers.

Cook in the oven at 360°F for about 30/40 minutes and if needed grill a few minutes so the top will get a bit crunchy and colored. Leave to cool 15/20 minutes before eating otherwise you’ll risk to burn your mouth.

This dish can be prepared in advance even the day before and kept in the fridge. In this case, when you go to cook it you must take into account the cooking time by calculating 5/10 minutes more to make up for the lower starting temperature of the fridge.

I hope you'll enjoy this recipe. Thanks for your feedback