Nov 1, 2011

Mozzarella & Potato Pie

Potato & Mozzarella Pie

I already expected a lot of laughs when I got a package from my girl Teri. Why? Oh, I don’t know. Call it gut-feeling, call it intuition, call it a sixth-sense.

Or maybe it were the S.L.U.T napkins (stressed-out ladies unwinding together) she mailed me some time ago. Or the Tired Old Ass Soak bath salt, the Heavy-Duty Bitch tissues and pillbox that said: “It’s such a beautiful day I think I’ll surprise everyone and skip my medication“, that she felt was so ‘me’.

Now that’s Teri for ya.

What I didn’t expect was this beautifully old ‘The Southern Junior League Cookbook‘ filled to the brim with mouth-watering recipes that she put into the package as well. I don’t think she could have made me any happier, though I must admit the tired old ass soak worked wonders on me!

I flipped through recipes all afternoon and stumbled on a few (well, a lot, actually) of them that were right up my alley. So simple and tasty but so unDutch that I felt compelled to turn them into a posting and spread the love.

Now this one’s amazing: a fluffy mashed potato pie topped with creamy mozzarella, tangy tomatoes and Italian herbs. If you want to put some flavor into your mashed taters next time, try this one!



2 pound potatoes
1/2 pound fresh mozzarella balls
1/2 cup grated Parmesan
3 tomatoes
1 oz butter
1/4 cup milk
1 tsp oregano
1 tsp basil
pepper & salt to taste

Optionally: nutmeg


Isn’t it gorgeous? I don’t need all the fancy cooking, give me a cup of coffee and an old cookbook and I’m happy.

Peel and boil the potatoes in salted water for 25 minutes, until completely tender and mash them.
Mozzarella & Potato Pie

The original recipe calls for 1/4 cup of melted butter poured on top + 1/4 cup mashed into the potatoes. Nuh uh. Not afraid of butter, but I’m so not gonna put a stick of butter into a side dish, especially not since it already has tons of cheese in it. So I replaced the butter with milk.

I’ve added 1 oz of butter and 1/4 cup warm milk and kept mashing. The mashed potatoes will stay thick and firm, but that’s okay.
Mozzarella & Potato Pie

Season with pepper and salt to taste. I always add a pinch of nutmeg to my mashed potatoes; it’s a Dutch thing.
Mozzarella & Potato Pie

I don’t have a 9 1/2″ pie plate (should buy one, they’re pretty), so I simply used an oven dish and spread the mashed potatoes in there.
Mozzarella & Potato Pie

Thinly slice the mozzarella and the (peeled) tomatoes.
Mozzarella & Potato Pie

Place half the mozzarella on top of the mashed potatoes.
Mozzarella & Potato Pie

Put the tomato slices on top of the mozzarella.
Mozzarella & Potato Pie

Sprinkle the dried basil and oregano all over the tomatoes and cover the tomatoes with the remaining mozzarella.
Mozzarella & Potato Pie

And grate the Parmesan all over the casserole.
Mozzarella & Potato Pie

The reason I kept my mashed potatoes firm is that during the cooking process the tomatoes as well as the mozzarella will release liquid that seeps into the mashed potatoes and adds flavor. If your potatoes are real fluffy to begin with, it might end up as something you can drink through a straw.

Place the casserole or pie into a preheated oven and bake at 400F˚ (200C˚) for 25 to 30 minutes.
Mozzarella & Potato Pie

Until the cheese has turned golden brown on top.
Mozzarella & Potato Pie

And has melted underneath creating this gooey, cheesy, and incredibly tasty puree with the slight tang of the tomatoes and Italian seasonings. So good.
Mozzarella & Potato Pie

The only thing I might change next time, aside from cutting out a gratuitous amount of butter, is adding a little Parmesan to the mashed potatoes as well.

And Teri? Oh yeah, I’m plotting my revenge. She’ll come undone.

Mozzarella & Potato Pie
    2 pound potatoes
    1/2 pound fresh mozzarella balls
    1/2 cup Parmesan (grated)
    3 tomatoes
    1 oz butter
    1/4 cup milk
    1 tsp oregano
    1 tsp basil
    pepper & salt to taste

    Optionally: nutmeg

    Peel and boil the potatoes in salted water for 25 minutes, until completely tender.

    Add the butter and warm milk and mash them. Season them with salt and pepper to taste and optionally a hint of nutmeg. They will still be firm. Spread them in a 9 1/2″ pie pan or casserole.

    Thinly slice the mozzarella and tomatoes. Place half the mozzarella on top of the mashed potatoes, place te tomato slices on top of that, sprinkle the basil and oregano over the tomatoes and top it off with the remaining mozzarella.

    Finish the casserole with the grated Parmesan and bake it in a preheated oven at 400F˚ (200C˚) for 25 to 30 minutes.

Meal type: side dish, casserole, vegetarian
Servings: 4
Copyright: ©

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    1. 1

      Love that cookbook! I have a copy of it from a different year but I’m sure it has many of the same recipes. Those Junior League girls really know how to put together a cookbook!
      I haven’t made this potato recipe before, but I’m going to try it as soon as possible.

      Lana @ Never Enough Thyme on Nov 2, 2011 @ 1:18 pm Reply
    2. 2

      So glad to see you’re back to cooking, Kay!

      I both drooled and laughed when I read the posting. This looks really good.

      Maria on Nov 2, 2011 @ 1:20 pm Reply
    3. 3

      My plan worked.
      You try the recipes out first and post the good ones saving me time and money.
      Not so sure I like the revenge thing though ;)

      Teri on Nov 2, 2011 @ 2:39 pm Reply
    4. 4

      Kay, this looks fantastic! What a fun package–and what a treasure-trove of a cookbook!

      Jenna on Nov 2, 2011 @ 4:55 pm Reply
    5. 5

      I think I have just died and gone to mozzarella and potato pie heaven.
      It’s nice here.

      Bev Weidner on Nov 2, 2011 @ 6:12 pm Reply
    6. 6

      Hahaha, I love your gift box, what a great (and funny) friend.  Two cheese and mashed potatoes in one dish, fantastic (plus a little tomato to make you feel like your getting something healthy).

      Rhonda on Nov 2, 2011 @ 8:33 pm Reply
    7. 7

      Teri, you’re a HOOT!  Kay, thanks for sharing!  EVERYONE: Remember to use the ‘good stuff’ for the mozzarella. Please don’t use pre-sliced, or shredded, gah, blurgh, if you can help it!  It’ll make a huge difference!  But then that’s me, having grown up on fresh mozzarella and having to be without it for so long, and learning to buy the ‘gourmet’ packaged ones in the stores!

      Trish-in-MO on Nov 3, 2011 @ 1:52 pm Reply
    8. 8

      I really love the Junior League cookbooks.  My favorite right now is the one from Portland, Oregon.  Good comfort food without being too heavy.

      Ivy on Nov 3, 2011 @ 7:37 pm Reply
    9. 9

      Looks heavenly! Just absolute indulgence! 

      Sharon on Nov 4, 2011 @ 9:04 am Reply
    10. 10

      Glad you are feeling better Kay.Taters look great.

      Jack on Nov 5, 2011 @ 2:04 pm Reply
    11. 11

      Wasn’t too impressed with this (just made it), but it might be because I didn’t have enough money on me to buy the ‘good mozzarella’, I used the cheap version :( 

      Sarah on Nov 6, 2011 @ 9:19 pm Reply
      1. I’ve always found that when it comes to simple dishes like these, like it does with a caprese salad, it comes down to getting really good ingredients. Th cheap mozzarella is usually pretty flavorless and gummy, at least here in Holland it is.

        Kay on Nov 6, 2011 @ 10:06 pm Reply
    12. 12

      Same here! I’ll try again with better ingredients :) 

      Sarah on Nov 8, 2011 @ 12:35 am Reply
    13. 13

      Just made this to have with left over ham from Easter – Kids and husband really loved it.  I LUV your blog……


      Caroline on Apr 14, 2012 @ 4:29 pm Reply
    14. 14

      Love this recipe! I found it via pinterest and can’t wait to make it! 

      katie on Aug 23, 2012 @ 3:48 pm Reply
    15. 15

      looks and sounds delicious, sitting ready to pop into the oven, serving with Roast chicken and sauteed crooked neck squash. Picking tomatoes daily so loving new ideas to use them fresh.

      karen on Sep 1, 2012 @ 11:56 pm Reply
    16. 16

      Can I ask what may be a dumb question… do the tomatoes have to be peeled? I really want to make this dish this weekend, but am currently in a cast and am trying to simplify… thanks!!


      Katie on Sep 28, 2012 @ 5:37 pm Reply
    17. 17

      The recipe is something I am going to make….but I feel the same way about cookbooks! Old or new make me no difference. I have a weakness and a large collection of cookbooks.  I love to read a good cookbook!

      Lisa on Oct 13, 2012 @ 6:40 pm Reply
    18. 18

      I just wanted to say thanks for the recipe. I added chicken to mine and it was absolutely delicious!

      holly on Mar 5, 2013 @ 6:13 am Reply
    19. 19

      Sound yummy, but I’m all for mozzrella so I’m definitely giving it a try!!!  Thanks for the recipe, and I loved your blog as well.

      I'm Kay Too! on Mar 16, 2013 @ 8:42 pm Reply
    20. 20

      Looking forward to trying this … but think maybe a lean meat dish would be better with this … and maybe some veggies or a salad.  It sounds rich, and maybe too rich for me to eat with him.

      Hilda on Mar 25, 2013 @ 6:19 pm Reply
    21. 21


      rose on Apr 24, 2013 @ 4:04 pm Reply
    22. 22

      Afgelopen het weekend je recept gevonden via Pinterest, en vandaag geprobeerd… heerlijk! :) 
      Btw, so great to have found a great food-loving blog (with gorgeous pictures) from a fellow Dutchie. For me that means I can get all the ingredients in the regular supermarkets ;)

      Adriana on Jun 25, 2013 @ 11:02 pm Reply
    23. 23

      was looking for something new to try for thanksgiving  I think this one will hit the spot  thanks for the post  can’t wait to try it 

      Mary on Nov 28, 2013 @ 6:42 am Reply
    24. 24

      I have this in the oven now to go with our roast tenderloin. I have been dying to try it since I saw it the first time. I will certainly let you know how it goes over with the family!!

      Michelle Bedard on Mar 5, 2014 @ 10:46 pm Reply
    25. 25

      Sorry I’m late to the game, but 1 oz of butter for 2 pounds of potatoes? That’s a quarter of a stick…surely that’s a typo?

      Travis on May 8, 2014 @ 3:58 am Reply
      1. No, not a typo. The recipe calls for 1/4 cup of butter, twice… feel free to use those amounts. Or better yet, since you’re the one cooking it you can even decide for yourself how much you’ll use. How’s that for flexibility! :)

        Kay on May 8, 2014 @ 5:12 am Reply
        1. Crazy, and thanks for the quick response!

          Travis on May 8, 2014 @ 5:52 am Reply
          1. They used bizarre amounts of butter in that books! :)

            Kay on May 8, 2014 @ 9:38 am

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