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Piedmont Potato Casserole

Piedmont Potato Casserole Recipe

  • 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 seirss, 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
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