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Gallery Pasta, Prosciutto, and Potato Pie Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 3/4 pounds russet potatoes (3 to 4 medium) 2 tablespoons unsalted butter, softened 2 scallions, white and light-green parts, finely chopped Coarse salt and freshly ground pepper 1 cup whole milk 1 cup heavy cream 1 dried small red chile, crumbled 4 large eggs 4 large egg yolks 1/4 cup sour cream 1 1/2 cups Parmesan cheese, grated 1/4 teaspoon freshly grated nutmeg 2 tablespoons extra-virgin olive oil 1 shallot, finely chopped 1/2 large bunch (14 ounces) Swiss chard, stemmed and coarsely chopped 3/4 pound penne, cooked according to package instructions 1/4 pound prosciutto, thinly sliced into 1/4-inch strips 3 tablespoons fresh oregano, coarsely chopped

Gallery Pasta, Prosciutto, and Potato Pie

Recipe Summary Servings: 6

Pasta, Prosciutto, and Potato Pie

Pasta, Prosciutto, and Potato Pie

Pasta, Prosciutto, and Potato Pie

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 3/4 pounds russet potatoes (3 to 4 medium) 2 tablespoons unsalted butter, softened 2 scallions, white and light-green parts, finely chopped Coarse salt and freshly ground pepper 1 cup whole milk 1 cup heavy cream 1 dried small red chile, crumbled 4 large eggs 4 large egg yolks 1/4 cup sour cream 1 1/2 cups Parmesan cheese, grated 1/4 teaspoon freshly grated nutmeg 2 tablespoons extra-virgin olive oil 1 shallot, finely chopped 1/2 large bunch (14 ounces) Swiss chard, stemmed and coarsely chopped 3/4 pound penne, cooked according to package instructions 1/4 pound prosciutto, thinly sliced into 1/4-inch strips 3 tablespoons fresh oregano, coarsely chopped

Directions

Preheat oven to 375 degrees. Bake potatoes on a rimmed baking sheet until tender, about 45 minutes. Let cool slightly. Peel potatoes; discard skin. Mash with a potato masher. Stir potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press potato mixture evenly into bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.

Bring milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in chile. Whisk in eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.

Heat oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.

Stir pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.

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All Reviews for Pasta, Prosciutto, and Potato Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta, Prosciutto, and Potato Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest