Potato And Mozzarella Pie Recipes

MOZZARELLA POTATO PIE RECIPE - (4.5/5)

Steps:

• Peel and boil the potatoes in salted water for 25 minutes, until completely tender. Drain the potatoes and mash them. Add 1 oz of butter and 1/4 cup warm milk and mash until the potatoes are staying thick and firm. Season with pepper and salt to taste. I always add a pinch of nutmeg to my mashed potatoes; it's a Dutch thing. Spread the mashed potatoes in a pie plate or oven safe dish. Thinly slice the mozzarella and the peeled tomatoes. Place half the mozzarella on top of the mashed potatoes. Put the tomato slices on top of the mozzarella. Sprinkle the dried basil and oregano all over the tomatoes and cover the tomatoes with the remaining mozzarella. Top the casserole with the grated Parmesan cheese. The reason I kept my mashed potatoes firm is that during the cooking process the tomatoes as well as the mozzarella will release liquid that seeps into the mashed potatoes and adds flavor. If your potatoes are real fluffy to begin with, it might end up as something you can drink through a straw. Place the casserole or pie into a preheated oven and bake at 400F˚ (200C˚) for 25 to 30 minutes or until the cheese has turned a golden brown on top.

MASHED POTATO PIE

Steps:

• Make mashed potatoes according to package directions for 7-8 servings.
• Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
• Pile mixture into a 9-inch deep dish pie plate.
• Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
• Bake at 350°F until golden on top and puffy about 45 minutes.

POTATO AND MOZZARELLA PIE

Steps:

• Peel and cube the potatoes. Boil in salted water until tender; drain. Mash the potatoes, stir in 1/4 cup butter, and season as desired with salt and pepper.
• Grease and lightly flour a 9inch pie pan. Spread the mashed potatoes in the pie pan.
• Cut the mozzarella into 1/4 inch thick slices. Place half of the cheese on the potatoes.
• Peel the tomatoes and cut into 1/2 inch thick slices. Arrange on top of cheese and potatoes. Sprinkle with oregano, basil, and salt and pepper.
• Top tomatoes with remaining mozzarella. Sprinkle with grated Parmesan cheese and 1/4 cup melted butter.
• Bake at 425°F for 25 minutes.

POTATO WITH MOZZARELLA

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
• Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
• Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.

MOZZARELLA POTATO SKILLET

Steps:

• In a skillet, cook potatoes in butter over medium heat for 6-8 minutes or until lightly browned. Sprinkle with cheese and bacon. Reduce heat; cover and cook for 2 minutes or until cheese is melted.

BABY POTATO AND MOZZARELLA PAPILLOTE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).
• Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.

MOM'S TWO-CRUST POTATO PIE

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
• Preheat oven to 375 degrees F (190 degrees C).
• Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
• Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.