Potato and Ragù Crumble: A Savory Casserole with Ham and Melted Cheese

Potato and Ragù Crumble: A rustic, hearty, and flavorful dish perfect for family lunches or delightful dinners

The Potato and Ragù Crumble is a savory twist on the classic Italian ‘sbriciolata’. Instead of a shortcrust pastry, this dish uses cubed boiled potatoes seasoned with oil and herbs, creating a crispy exterior while remaining soft inside. The filling is a true flavor explosion: a savory ragù, cooked ham, and gooey mozzarella, making every bite irresistible.

Ingredients :

• 1.2 kg (2.6 lbs) potatoes
• 350 g (12 oz) meat ragù (bolognese sauce)
• 70 g (2.5 oz) mozzarella (or other melting cheese)
• 2 tablespoons grated cheese (e.g., Parmesan)
• 1 garlic clove
• Extra virgin olive oil, as needed
• Salt, to taste
• Fresh rosemary, to taste
• 60 g (2 oz) cooked ham (about 3 slices, or other cured meat of your choice)

How to make Potato and Ragù Crumble:

Boil and Season the Potatoes:

1. To prepare the Potato and Ragù Crumble, start by boiling the potatoes in salted water until they’re soft enough to be easily pierced with a fork.
2. Once cooked, drain them, let them cool slightly, and peel them.
3. Cut the flesh into cubes, place them in a bowl, and season with salt, oil, rosemary, and crushed garlic.

Prepare the Layers of the Crumble:

1. Get a square baking dish suitable for 4 servings and coat it with oil and breadcrumbs. Create a layer using half of the potato cubes.
2. On top of this, add: the ragù sauce, ham slices, half of the grated cheese, and almost all of the mozzarella.
3. Close the filling of the Potato and Ragù Crumble with the remaining potato cubes.
4. Sprinkle the surface with the rest of the grated cheese and mozzarella.

Bon Appétit!