Potato Sformato with Mortadella and Buffalo Mozzarella


  • 3 ounce(s) mortadella
  • 5 ounce(s) fresh mozzarella
  • 1 tablespoon(s) unsalted butter
  • Freshly ground pepper
  • 1.5 pound(s) Yukon Gold potatoes
  • 0.75 cup(s) warmed milk
  • Salt

1. Preheat the oven to 425°. Butter a 7-by-11-inch baking dish. In a saucepan, cover the potatoes with water and bring to a boil over moderately high heat. Salt the water and cook the potatoes until tender, about 12 minutes; drain. Shake the potatoes over moderately high heat until very dry. Remo...

View full recipe at Food & Wine


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