Sformato Di Patate
Indulge in the rustic elegance of **Sformato di Patate**, a classic Italian potato flan that's creamy, cheesy, and irresistibly comforting. This baked dish combines velvety mashed potatoes with rich Parmesan and gooey mozzarella, all bound together by eggs for a delightful souffle-like texture. Enhanced with a hint of nutmeg for warmth, this sformato is crowned with a golden, buttery breadcrumb crust that adds the perfect crunch. Easy to prepare and beautifully versatile, it can be served as a hearty side dish or enjoyed as a light main course. Ideal for family dinners or festive occasions, **Sformato di Patate** brings the flavors of Italy straight to your table.
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Recipe Information
Ingredients
- 1000 grams Potatoes
- 50 grams Butter
- 100 milliliters Milk
- 3 large Eggs
- 80 grams Parmesan cheese, grated
- 60 grams Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 125 grams Mozzarella cheese, cubed
- 1 tablespoon Olive oil or butter, for greasing
Instructions
Peel the potatoes, rinse them under cold water, and cut them into evenly sized chunks.
Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round baking dish with olive oil or butter. Dust the dish with breadcrumbs to create a light coating; this will prevent sticking and add a nice crust.
Drain the boiled potatoes and mash them in a large bowl until smooth. Add the butter, milk, salt, pepper, and nutmeg, if using, and mix until creamy.
Beat the eggs in a separate small bowl, then add them to the mashed potato mixture. Stir well to combine.
Fold in the grated Parmesan cheese and cubed mozzarella. Mix until the cheese is evenly distributed.
Pour the potato mixture into the prepared baking dish and smooth the top with a spatula.
Sprinkle the remaining breadcrumbs evenly over the surface of the potato mixture. For an extra golden crust, dot with small pieces of butter.
Bake in the preheated oven for 35-40 minutes, or until the sformato is golden and slightly puffed.
Remove from the oven and let it cool for 10 minutes before serving. Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 6086 mg | 265% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 22.1 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1928 mg | 148% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5835 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
