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Preheat your oven to 375°F (190°C).

Boil the potatoes until very tender. Peel them while still warm. Using a potato ricer, process the boiled potatoes into a large mixing bowl, ensuring a fine, uniform texture.

To the riced potatoes, add the softened 1/2 stick of unsalted butter and the olive oil. Mix well until the butter is fully incorporated.

Add 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of black pepper, and the 3 large eggs to the potato mixture. Mix all ingredients thoroughly until the potato mixture is smooth and well combined.

Lightly spray a 9-inch round baking dish or cast iron pan with cooking spray.

Generously coat the bottom and sides of the greased pan with 1/2 cup of breadcrumbs, shaking to ensure even coverage. Tap out any excess breadcrumbs.

Spread half of the prepared potato mixture evenly into the bottom of the breadcrumb-coated dish, pressing gently to form a layer.

Sprinkle the 1 1/2 cups of shredded mozzarella cheese evenly over the first potato layer. Then, sprinkle 2 tablespoons of grated Parmesan cheese and 1/4 teaspoon of black pepper on top of the mozzarella.

Carefully spread the remaining potato mixture over the mozzarella layer, smoothing it out to create the top. Ensure the mozzarella is fully covered.

Sprinkle additional breadcrumbs over the entire top surface of the potato pie. Place the 2 tablespoons of unsalted butter, cut into small pats, evenly on top of the breadcrumbs.

Transfer the assembled potato pie to the preheated oven and bake for 45 minutes, or until golden brown and cooked through. The cheese inside should be melted and bubbly.

Once baked, remove from the oven and let it cool slightly for 5-10 minutes before slicing and serving. This allows the pie to set.


Preheat your oven to 375°F (190°C).

Boil the potatoes until very tender. Peel them while still warm. Using a potato ricer, process the boiled potatoes into a large mixing bowl, ensuring a fine, uniform texture.

To the riced potatoes, add the softened 1/2 stick of unsalted butter and the olive oil. Mix well until the butter is fully incorporated.

Add 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of black pepper, and the 3 large eggs to the potato mixture. Mix all ingredients thoroughly until the potato mixture is smooth and well combined.

Lightly spray a 9-inch round baking dish or cast iron pan with cooking spray.

Generously coat the bottom and sides of the greased pan with 1/2 cup of breadcrumbs, shaking to ensure even coverage. Tap out any excess breadcrumbs.

Spread half of the prepared potato mixture evenly into the bottom of the breadcrumb-coated dish, pressing gently to form a layer.

Sprinkle the 1 1/2 cups of shredded mozzarella cheese evenly over the first potato layer. Then, sprinkle 2 tablespoons of grated Parmesan cheese and 1/4 teaspoon of black pepper on top of the mozzarella.

Carefully spread the remaining potato mixture over the mozzarella layer, smoothing it out to create the top. Ensure the mozzarella is fully covered.

Sprinkle additional breadcrumbs over the entire top surface of the potato pie. Place the 2 tablespoons of unsalted butter, cut into small pats, evenly on top of the breadcrumbs.

Transfer the assembled potato pie to the preheated oven and bake for 45 minutes, or until golden brown and cooked through. The cheese inside should be melted and bubbly.

Once baked, remove from the oven and let it cool slightly for 5-10 minutes before slicing and serving. This allows the pie to set.
