The sweetness of the potatoes and the savouriness of the cheeses, well-balanced flavours with that touch of sage that suits this casserole so well.
Serves 4, Preparation 20 mins, Cooking approx. 45 mins
- 8 medium sweet potatoes
- Soft sweet Gorgonzola, 80 g
- Fontina cheese, 50 g
- Grated Parmigiano cheese, 80 g
- Smoked Scamorza cheese, 50 g
- Salt and pepper to taste
- a pinch of nutmeg
- 2 free-range eggs
- Sage leaves, 4 – 5
- Breadcrumbs, to taste
- Unsalted butter, 1 tablespoon
Peel the sweet potatoes, boil them in a pot of lightly salted water until soft. Drain and mash them with a fork or potato masher, let them cool slightly.
Chop up the sage leaves. Chop or grate Scamorza and Fontina cheese. In a large bowl beat the eggs, add all the cheeses saving a handful of grated Parmigiano to put on top at the end, the chopped sage leaves, salt, pepper and nutmeg and mix. Add the mashed sweet potatoes and mix well again.
Tip: if the mixture is too soft, add some breadcrumbs, if it is too thick, add a drop of milk. Taste to see if more salt and pepper is needed.
Let it rest for about half an hour or even an hour – that way the flavours will bind more.
Preheat the oven in the meantime to 180°/ Gas 4 / F 350. Grease both the bottom and sides of a 24cm oval or round casserole dish and sprinkle with breadcrumbs. Pour in the sweet potato and cheese mixture, level evenly with a spatula, sprinkle the handful of Parmigiano on top and add a few flakes of butter.
Bake in a hot static oven for about 40 to 45 minutes until golden brown.
Remove from the oven, leave at room temperature 10 minutes, then serve.