Potato Gratin Pizzaiola

Peel the potatoes and cut them into uniform pieces. Cook in salted water with the lid on until soft. Drain, return to the frying pan and briefly steam dry on the turned-off stove top.

Add cream, butter, milk, salt, pepper and nutmeg and boil. Squeeze the still hot potatoes through a sieve or possibly Passevite and add. Whisk the mashed potatoes with a ladle, seasoning if necessary. Pour into a well-buttered baking dish, forming a rim.

Drain the tomatoes (the juice is not used), cut into coarse pieces and season with salt and pepper. Spread evenly over the mashed potatoes.

Cut the ham into strips and the mozzarella into cubes. Spread both evenly over the tomatoes. Place the bacon slices on top.

Bake the potato gratin in the oven heated to 200 °C on the second rack from the bottom for about twenty minutes.

Our tip: Use bacon with a fine, smoky note!

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