Potato Sformato with Mortadella and Buffalo Mozzarella – a delicious recipe with potatoes, Salt, milk, Freshly ground pepper, mortadella, mozzarella. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 425.
2
Butter a 7-by-11-inch baking dish.
3
In a saucepan, cover the potatoes with water and bring to a boil over moderately high heat.
4
Salt the water and cook the potatoes until tender, about 12 minutes; drain.
5
Shake the potatoes over moderately high heat until very dry.
6
Remove from the heat.
7
Mash the potatoes, stirring in the milk.
8
Season with salt and pepper.
9
Fold in the mortadella and mozzarella, then spread the potatoes in the prepared baking dish.
10
Dot the top with the butter and bake in the upper third of the oven for about 12 minutes, or until bubbling.
11
Turn on the broiler and broil for about 2 minutes, or until crusty and browned on top.
12
Let rest for 5 minutes before serving.
283
kcal
Calories
10
g
Fat
33
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks, Salt, 3/4 cup warmed milk, Freshly ground pepper, and more.
Yes, Potato Sformato with Mortadella and Buffalo Mozzarella falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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