Layered Torta di Patate

Yukon Gold Potatoes

I love potatoes in any shape or form and I developed this hearty recipe as a side for roasted meats such as lamb, game or ham. It looks like a tiered potato "cake" with multi layers and has so much eye-appeal it could stand alone with a salad for lunch. You could serve wedges slightly warmed so that the cheese oozes a little or at room temperature when it is more firm and compact. The surprise bits of peas, ham and melted cheese delight at every bite.

Ingredients:

2 lbs. Yukon Gold potatoes, peeled and quartered

5 tbs. sweet butter

1 tbs. grated Parmigiano cheese

salt and freshly ground black pepper to taste

1 cup grated Swiss Emmenthaler cheese + 2 tablespoons more

1 cup peas (preferable fresh, but frozen would work too)

1 large onion, diced

2 slices Prosciutto Cotto, chopped

½ cup breadcrumbs

Directions:

1. Preheat oven to 350 degrees.
2. Bring large pot of salted water to a boil and add quartered potatoes. Cook about 20 minutes, until fork pierces through easily, and drain. Mash together with 1 tablespoon of the butter, the Parmigiano cheese, 2 tbs.of grated Emmenthaler and salt to to taste. Set aside.
3. Sweat peas and onions in 2 more tablespoons butter for 7-10 minutes, seasoning with salt and freshly ground black pepper to taste. Let mixture cool and add remaining cup of grated Emmenthaler and chopped Prosciutto Cotto. Mix gently and set aside.
4. Spread a 9"x 11" baking dish with one tablespoon of softened butter. Sprinkle with breadcrumbs all over and set aside.
5. Start layering: Spread layer of potato mixture on the bottom, cover with pea mixture and top with final layer of potato mix. Sprinkle more breadcrumbs lightly on top and dot with remaining tablespoon of butter (cut up). Bake for approximately 20 minutes, until golden on top. Cut into triangular wedges and serve.