Rosemary and Scamorza Potato Pie

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For the filling

  • 2 Tbs. extra-virgin olive oil
  • 1 medium onion, very thinly sliced
  • 2 Tbs. finely chopped fresh rosemary
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 8 oz. grated scamorza or mozzarella (about 2 cups)

For the pie

  • 2-1/2 lb. russet potatoes (about 6 medium), peeled and cut into 1-inch cubes
  • Kosher salt
  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 1/2 cup plain panko
  • 1/2 cup heavy cream
  • 2 large eggs, beaten
  • 1-1/2 oz. finely grated Parmigiano-Reggiano (about 1 cup grated on a rasp)
  • Freshly ground black pepper


Make the filling

  1. Heat the oil in a large skillet over medium heat.
  2. Add the onion, and cook until deeply browned, about 10 minutes.
  3. Add the rosemary and garlic, and cook until fragrant, 1 minute.
  4. Season to taste with salt and pepper.

Make the pie

  1. In a large saucepan, cover the potatoes by 1 inch with well-salted water.
  2. Bring to a boil over high heat, then lower to a simmer.
  3. Cook the potatoes until tender, about 15 minutes.
  4. Meanwhile, coat the bottom and sides of a 9-inch springform pan with 1 Tbs. of the butter, then cover evenly with 1/4 cup of the panko.
  5. Position a rack in the center of the oven, and heat the oven to 400°F.
  6. Drain the potatoes well, and return them to the pot to steam, about 2 minutes.
  7. Add 2 Tbs. of the butter, the cream, eggs, Parmigiano, 1-1/2 tsp. salt, and 1/4 tsp. pepper, and mash thoroughly.
  8. Spread half of the mashed potatoes evenly in the prepared pan.
  9. Cover with 1 cup of the scamorza, followed by the onion mixture and the remaining scamorza.
  10. Top with the remaining potatoes, and smooth the top with a silicone spatula.
  11. Sprinkle the surface with the remaining 1/4 cup panko, and dot with the remaining 1 Tbs. butter.
  12. Bake until the top is golden-brown and the center is very hot, about 45 minutes.
  13. Let cool for 5 minutes before running a paring knife around the edge to release the pan.
  14. Cut into wedges and serve with a green salad, if you like.


Source: By Lynne Curry Fine Cooking October/November 2019 issue –