Recipe By : Some old magazine lousy page
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds boiling potatoes -- scrubbed but unpeeled
8 tablespoons unsalted butter, plus -- butter for greasing
1 cup warm milk
2 eggs lightly beaten
3 tablespoons freshly grated -- parmesam
5 tablespoons bread crumbs -- lightly toasted
8 ounces mozzarella, diced
4 ounces mushroom -- finely diced
large pinch paprika
This Neopolitan dish,produces a layered cake of sorts.
The mozzarella creates a generous middle layer, with serves as nice oozy
contrast to the potatoes.
It is a great recipe, save it.
Preheat the oven to 350 F.
Boil the potatoes until tender, then drain. When they have cooled slightly,
peel then and pass them throuh a potato ricer, or use the masher.Mix in the
butter, milk, eggs and 1 tablespoon od grated cheese.
Butter a baking dish and sprinkle in half of the bread crumbs, making sure
they coat the surface entirely. Tap out any excess crumbs.
Spoon a half of the potato mixture into the dish, spreding it evenly. Top with
mozzarella,1 tablespoon of a grated cheese, and mushroom, then cover with the
rest of the potato.
Sprinkle the top withthe leftover bread crumbs, the final tablespoon of grated
cheese, and a little of paprika. Bake for 30 minutes. If the top isn't golden
brown, place the dish under the broiler for a few minutes. Let rest for 10
minutes then serve.
