Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
1 hour 20 minutes 50 minutes active, plus cooling
Polpettone alla Ligure is the Italian name for this rustic, oven-baked dish. The term polpettone translates as “meatloaf,” but in this case, it refers to a mashup of vegetables baked into a casserole. In classic versions, the potatoes are cooked and pureed before cooked green beans, eggs and Parmesan cheese are mixed in. After baking, the vegetables are set enough to be cut into neat squares. For a more satisfying texture, we keep the potatoes on the chunky side, and for added savoriness, we supplement the beans with cremini mushrooms. Just before slipping the baking dish into the oven, we top the vegetables with a mixture of panko breadcrumbs and Parmesan for toasty crispness. If convenient, the gratin can be assembled, covered and refrigerated for up to six hours before baking, but keep the panko mixture separate. Just before baking, sprinkle with the topping and extend the cooking time by about 15 minutes. With a salad alongside, this dish is a satisfying vegetarian main, or offer it as a side to braises or roasts of almost any type.
tablespoons (½ stick) salted butter, plus 2 tablespoons salted butter, melted
pound Yukon Gold potatoes, peeled and sliced ¼ inch thick
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT