Layered Potato Pie is an easy and delicious main dish, perfect for any family lunch or dinner with friends. This traditional dish is made with potatoes sliced very thinly and stuffed in layers with scamorza, parmesan, and breadcrumbs. Bake for just a few minutes and the result is a tender pie with a crispy crust, ready to delight your guests.
What is a Layered Potato Pie?
Layered potato pies or casseroles—dishes made by stacking or layering slices or bits of potato with cream, cheese, or other fillings—draw on older European traditions like French gratin dauphinois, the British “potato pie,” and various Central European potato bake styles. When European settlers came to North America, they brought many of these techniques with them, adapting them to new ingredients (native potatoes, local dairies) and rural home-economy constraints. Over time in the U.S., these dishes evolved into comforting casseroles: “scalloped potatoes,” “potatoes au gratin,” and even more elaborate layered pies where potatoes alternate with fillings like meat, cheese, or vegetables.
The Midwestern and Southern regions especially made such potato casseroles staples of communal meals and church potlucks. Also worth noting is “Funeral Potatoes,” a rich potato side‐dish commonly served in the West and Midwest, which builds on this layering tradition (hash browns or cubed/cut potatoes, creamy sauce, cheese and crunchy topping) and dates back to the late 19th or early 20th century. In the South, the use of sweet potatoes in pies (and sometimes in layered or sliced form) developed partly from African American cooking traditions, combining indigenous, African, and European influences.
Pro Tips for The Best Layered Potato Pie
- Thin, uniform slices are key. Use a mandoline if you have one—about 3–4 mm thickness works best. Uneven slices will cook at different speeds and make the layers collapse.
- Don’t just season the top! Sprinkle salt, pepper, and if you like, grated cheese or herbs between each layer. This ensures the flavor goes all the way through instead of staying on the surface.
- If you prefer a richer pie, a little cream or béchamel sauce between layers makes it extra indulgent. This is closer to the French gratin dauphinois style and prevents dryness.
- As you build, press down gently with a spatula or spoon. Compact layers help the pie hold together once baked and make cutting neater slices much easier.
- After baking, rest the pie for 40–45 minutes. This helps it set, making it easier to cut into neat portions while keeping the layers intact.
What Are The Best Potatoes to Use for This Potato Pie?
Go for starchy or all-purpose potatoes (like Russet or Yukon Gold in the U.S.). They hold their shape well when sliced, cook evenly, and give that creamy yet structured texture you want in a layered pie.
For optimal results, remember to soak the sliced potatoes in cold water for at least 30 minutes: they'll lose excess starch and prevent the unpleasant "sticky" effect.
Can I Add Anything Else to This Potato Pie?
This recipe is also a great way to clear out the fridge because you can add your favorite ingredients: cured meats, olives, dried tomatoes, zucchini, onions, mushrooms, and any other vegetables you like, transforming it into a delicious and satisfying one-pot meal.
For a pleasant aromatic note, you can add chopped parsley, garlic, and thyme between the layers, in addition to rosemary.
What Other Cheese Can I Use, Instead of Scamorza?
Instead of scamorza, you can use provola, caciotta, or mozzarella; if you prefer, however, we recommend slicing it and letting it drain slightly in a colander. You could also mix in Gruyère, sharp cheddar, or Monterey Jack for a similar effect.
What Can I Serve This With?
Layered potato pie is wonderfully versatile: you can serve it as a side with roast meats like chicken, beef, or pork, or enjoy it as a main with a fresh green salad, roasted vegetables, or a simple tomato dish to cut through the richness. It also makes a great holiday alternative to mashed potatoes. For drinks, pair it with a crisp white wine, a light red, a refreshing beer, or sparkling water with lemon.
Can I Make it Ahead of Time?
Yes, you can make layered potato pie ahead of time. Assemble it a day in advance, cover tightly, and refrigerate until ready to bake. If you prefer, you can also bake it fully, let it cool, then reheat gently in the oven before serving—just be sure to cover with foil to keep it moist.
Does It Freeze Well?
Layered potato pie can be frozen, but it’s best frozen after baking and cooling completely. Wrap it tightly in foil or place it in an airtight container, then freeze for up to 2 months. Reheat in the oven from frozen, covered with foil, until hot through—just keep in mind the texture may be slightly less creamy than when freshly baked.
How to Store Any Leftovers
Store leftover layered potato pie in an airtight container or tightly covered with foil in the refrigerator. It will keep well for 3–4 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option, though the oven helps keep the layers crispier.
Ingredients
How to Make Stretchy Layered Potato Pie
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Start by washing and drying the potatoes. If they're new or have thin skin, you can leave them whole; otherwise, we recommend peeling them. Then, slice them into 1-2 mm thin slices using a mandolin or a sharp knife.
Start by washing and drying the potatoes. If they're new or have thin skin, you can leave them whole; otherwise, we recommend peeling them. Then, slice them into 1-2 mm thin slices using a mandolin or a sharp knife.
Soak them in cold water for at least 30 minutes, so that they lose the excess starch.
Soak them in cold water for at least 30 minutes, so that they lose the excess starch.
Once the necessary time has passed, drain them, pat them dry carefully with a clean, dry cloth, then start composing the pie in a buttered springform pan sprinkled with breadcrumbs: form a first layer of potatoes, slightly overlapping the slices between them.
Once the necessary time has passed, drain them, pat them dry carefully with a clean, dry cloth, then start composing the pie in a buttered springform pan sprinkled with breadcrumbs: form a first layer of potatoes, slightly overlapping the slices between them.
Season with a pinch of salt, a grind of black pepper and a few needles of rosemary, then sprinkle with breadcrumbs and distribute some slices of scamorza.
Season with a pinch of salt, a grind of black pepper and a few needles of rosemary, then sprinkle with breadcrumbs and distribute some slices of scamorza.
Continue in the same way, layering the potatoes with the cheese at least three times. Once the last layer is complete, sprinkle more breadcrumbs on top.
Continue in the same way, layering the potatoes with the cheese at least three times. Once the last layer is complete, sprinkle more breadcrumbs on top.
Drizzle with a generous drizzle of extra virgin olive oil and season with salt and pepper.
Drizzle with a generous drizzle of extra virgin olive oil and season with salt and pepper.
Sprinkle a generous handful of grated Parmesan cheese over the surface, then bake the potato pie in a preheated fan oven at 350°F/180°C for 40 minutes, then turn on the grill for an additional 5 minutes. Once ready, remove it from the oven, let it cool for 15 minutes, then carefully transfer it to a serving plate.
Sprinkle a generous handful of grated Parmesan cheese over the surface, then bake the potato pie in a preheated fan oven at 350°F/180°C for 40 minutes, then turn on the grill for an additional 5 minutes. Once ready, remove it from the oven, let it cool for 15 minutes, then carefully transfer it to a serving plate.
Enjoy!
Enjoy!
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