Here’s a recipe I tried for the first time today. I found it in old copy of a La Cucina Italiana magazine. I made a few changes right off the bat. The original used salami in place of ham, hard-to-find smoked scamorza and Grana Padano cheeses in place of the Gouda and the Parmesan. I like the basic idea of a sort of savory potato pie with a gooey filling but I’ll probably make even more changes the next time around. I’d leave out the mozzarella altogether and replace it with some butter. I might even add something green to the filling; spinach or kale comes to mind. In any case here’s how I made it today.
Sun Oven Potato Pie
3 large potatoes, peeled and cut into chunks
3 egg yolks
1/2 cup freshly grated Parmesan cheese
1 cup mozzarella, diced
1/4 teaspoon nutmeg
salt and pepper to taste
butter for greasing
1/2 cup breadcrumbs
6 ham slices
1/2 cup smoked Gouda cheese, diced
Set Sun Oven out to preheat.
Put the potatoes in a pot and add enough water to come up about half way. Cover and cook in the Sun Oven until soft but not falling apart, about 1 hour.
Drain and put them through a potato ricer into a large bowl. Let cool slightly. In a small bowl, lightly beat the egg yolks with the Parmesan. Stir the egg mixture into the potatoes along with the mozzarella, nutmeg, salt, and pepper.
Butter a nine a 9-inch springform pan or a tart pan with removable bottom. Line with parchment paper and lightly butter the paper. Dust with the bread crumbs. Spoon half of the potato mixture into the pan, pressing to remove any air pockets. Arrange the ham slices over the potatoes, leaving 1/2-inch boarder around the sides. Top the ham with the Gouda. Press the remaining potato mixture over the ham and cheese. Score with a fork, cover, and transfer to the Sun Oven.
Bake until golden brown, about 1 hour. Cool on a rack for 10 minutes. Carefully remove sides. Cut into 8 slices and serve.