Potato Casserole with Pancetta and Provola
Ingredients
- 6 firm potatoes
- 2 eggs
- 150g coppa pancetta
- 150g provola cheese
- 50g Parmesan Reggiano
- 40g milk
- 15g butter
- nutmeg
- breadcrumbs
- salt
- pepper
Preparation
Boil the potatoes until tender, then drain and mash them
Mix the mashed potatoes with butter, milk, eggs, salt, pepper, and a pinch of nutmeg
Stir in the pancetta, provola cheese, and Parmesan
Grease a baking dish and spread the mixture evenly, topping with breadcrumbs
Bake in a preheated oven at 180°C (350°F) until golden and set, about 30-40 minutes
Tips
Serve with a side salad or vegetables for a balanced meal
