Mozzarella Potato Pie Recipe

This Mozzarella Potato Pie is the dreamy, melty mash-up of comfort food you never knew you needed! Imagine an ultra-creamy layer of buttery mashed potatoes crowned with stretchy, golden mozzarella, then baked to bubbling perfection—every forkful is pure bliss.

Ingredients You’ll Need

You’ll be amazed by how a handful of everyday staples come together in Mozzarella Potato Pie to create something so cozy and irresistible. Each ingredient brings its own magic—texture, creaminess, and a touch of golden, cheesy flair!

• Yukon Gold potatoes (or red-skinned potatoes): These keep your mash smooth, creamy, and buttery; Yukon Golds are especially wonderful for their natural richness.
• Fresh garlic: Sliced thick, garlic softens as it cooks and infuses the potato pie with a subtle, mellow flavor that’s never overpowering.
• Unsalted butter: The heart and soul of any great mash—go for real butter for ultimate flavor!
• Milk: Just a splash ensures your potatoes are luscious and never dry.
• Parmesan cheese: Adds that nutty, salty pop and helps the top get a little extra crisp.
• Fresh mozzarella cheese: The real showstopper, giving every bite its signature melty stretch and golden-cheesy crown.
• Dried basil & dried oregano: These Italian herbs give a fabulous savory aroma and classic flavor pairing with the mozzarella.
• Salt & black pepper: Don’t be shy—these boost and balance all the other flavors.

Variations

One of my favorite things about Mozzarella Potato Pie is how flexible it is! You can easily switch things up depending on what you have on hand, dietary preferences, or just to satisfy a new craving—let’s play with those flavors!

• Add Veggies: Stir in sautéed spinach, caramelized onions, or even roasted red peppers for extra color and nutrition.
• Make it Meaty: Layer on crisped-up bacon or cooked crumbled sausage before baking if you’re in the mood for something heartier.
• Swap the Cheese: Try provolone, fontina, or a dollop of ricotta mixed into the mash for a different cheesy twist.
• Go Dairy-Free: Use vegan butter, plant-based milk, and vegan mozzarella to craft a version everyone can enjoy!

How to Make Mozzarella Potato Pie

Step 1: Prep Your Potatoes & Pan

Start by preheating your oven to 400°F and generously buttering a 9” pie dish—you want nothing sticking! Peel your Yukon Gold (or red-skinned) potatoes if you prefer, then chop them into even-sized chunks. Toss them in a big pot with those freshly sliced garlic cloves, and cover with cool water to help your spuds cook evenly.

Step 2: Simmer the Potatoes & Garlic

Bring the pot to a lively boil over high heat, then drop it to a gentle simmer. Toss in some hearty pinches of salt—this flavors the potatoes from the inside out! Simmer until the potatoes and garlic are fork-tender and melt-in-your-mouth soft, usually about 15-20 minutes.

Step 3: Dry, Mash & Season

Drain the potatoes well and return them to the pot over low heat, stirring until any extra moisture cooks off (no watery mash here!). Once you stop seeing steam, add the butter and milk, then mash everything up—including that lovely garlic—until creamy. Season liberally with salt and pepper—taste to get it just right.

Step 4: Assemble & Bake

Scoop the garlicky mash into your prepared pie dish and sprinkle the surface with grated Parmesan. Top the whole thing with thick slices of fresh mozzarella, arranging them for even melting (don’t forget to slightly overlap for extra cheesiness!). Shower with dried basil, oregano, and another sprinkle of salt and pepper. Bake about 30 minutes, or until the cheese turns golden and bubbly.

Step 5: Rest & Enjoy!

Let your Mozzarella Potato Pie rest for a few minutes before slicing in—it’ll be piping hot! Then, serve up thick wedges and watch those cheese-pulls happen. Absolute comfort, every time.

How to Serve Mozzarella Potato Pie

Garnishes

For a burst of freshness, sprinkle chopped chives, fresh parsley, or even a bit more grated Parmesan right before serving. If you want a little zing, try a dusting of crushed red pepper flakes or a drizzle of extra virgin olive oil over the top.

Side Dishes

This dish is hearty all on its own, but it shines next to a crisp green salad tossed in lemony vinaigrette, or alongside simple roasted vegetables. For a bigger feast, serve with a bright tomato salad or garlicky sautéed greens—delicious contrasts to the rich, cheesy pie.

Creative Ways to Present

Get playful by baking the mash in individual ramekins for dinner party-worthy portions! Or, use a spoon to create rustic swoops and valleys in the potato topping—those peaks turn extra golden and inviting. Don’t forget to serve with a big spoon so everyone can chase that melted mozzarella.

Make Ahead and Storage

Storing Leftovers

Once your Mozzarella Potato Pie has cooled, cover the dish tightly with foil or transfer slices to airtight containers. Pop them in the fridge—they’ll keep beautifully for up to 3 days.

Freezing

This pie freezes surprisingly well! After cooling completely, wrap well in plastic and foil or use a freezer-safe dish. Freeze for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

For best results, reheat slices in a preheated 350°F oven, covered loosely with foil until warmed through. If heating just one piece, the microwave works in a pinch—add a quick splash of milk to keep it creamy and heat gently.

FAQs

Final Thoughts

If cozy, cheesy comfort is calling your name, you truly can’t go wrong with Mozzarella Potato Pie. Give it a try for your next gathering or weeknight craving—I promise, one bite and you’ll wonder how you ever lived without it!

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