Butter for greasing the pan

Bread crumbs for lining the pan

2 1/4 pounds red skin potatoes, peeled and diced

1/4 cup unsalted butter, melted

2 cups freshly grated Parmigiano-Reggiano cheese

3 egg yolks

8 ounces of ricotta (ideally seiràss, a salted, slightly fermented Piemontese specialty)

3 ounces Italian Fontina, diced

3 ounces leftover boiled or roasted meat, such as roast beef, diced

Salt and pepper to taste

A pinch of freshly grated nutmeg

Boil the potatoes in salted water until a skewer penetrates easily, then drain and rice them. 

Mix the butter, half the grated cheese, and two yolks into the potatoes, and use a little more than half the mixture to line the pan. Spread the ricotta, Fontina, remaining grated cheese and diced meat over the potatoes. Season the mixture with pepper and a pinch of freshly grated nutmeg (don't overdo it), and cover it all with the remaining potato. Paint the surface with the remaining yolk and bake it for 30-35 minutes or until heated through. Serve hot.

This recipe is featured on show 1910 - Potato Casseroles.