Piedmont Potato Casserole

Ingredients

• Butter for greasing the pan
• Bread crumbs for lining the pan
• 2 1/4 pounds red skin potatoes, peeled and diced
• 1/4 cup unsalted butter, melted
• 2 cups freshly grated Parmigiano-Reggianocheese
• 3 egg yolks
• 8 ounces of ricotta (ideally seiràss, a salted, slightly fermented Piemontese specialty)
• 3 ounces Italian Fontina, diced
• 3 ounces leftover boiled or roasted meat, such as roast beef, diced
• Salt and pepper to taste
• A pinch of freshly grated nutmeg

Instructions

1. 1
   Grease a casserole dish with the butter and coat in bread crumbs. Set aside. Preheat oven to 350°F.
2. 2
   Boil the potatoes in salted water until a skewer penetrates easily, then drain and rice them.
3. 3
   Mix the butter, half the grated cheese, and two yolks into the potatoes, and use a little more than half the mixture to line the pan. Spread the ricotta, Fontina, remaining grated cheese and diced meat over the potatoes. Season the mixture with pepper and a pinch of freshly grated nutmeg (don't overdo it), and cover it all with the remaining potato. Paint the surface with the remaining yolk and bake it for 30-35 minutes or until heated through. Serve hot.