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Receta 3 CHEESE bean ham POTATO timballo

Name: 3 CHEESE bean ham POTATO timballo
Cuisine: Italian
Ingredients: . 2 cups cooked ham, diced; . 1 can of Red kidney beans, well rinsed; . 1 cup Mozzarella cheese, sliced in sticks; . 1 cup Parmigiano Reggiano cheese, grated; . 1 cup Friulano cheese (or mild Provolone), grated; . > Potato mash:; . 6 large Russet potatoes, peeled; . 1 Tbsp. sea salt; . 3 dried Laurier leaves; . 4 cups low sodium chicken stock; . 2 Tbsps. Dijon mustard; . 1/4 cup unsalted butter; . 1/4 cup e.v.Olive oil; . 1/4 tsp. sea salt; . 1/2 tsp. granulated garlic powder; . 1/4 tsp. each dried herbs: basil, marjoram, rosemary, tarragon

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Here's my new take on Mom's cherished go-to week night meal.
A take on her 'Pizza Patate' with my particular touches.

For a dedicated post...refer to:
http://www.foodessa.com/2017/01/3-cheese-bean-ham-potato-timballo.html

Raciónes: 4 generous servings

Kid Friendly

Italian

Ingredientes

. 2 cups cooked ham, diced
. 1 can of Red kidney beans, well rinsed
. 1 cup Mozzarella cheese, sliced in sticks
. 1 cup Parmigiano Reggiano cheese, grated
. 1 cup Friulano cheese (or mild Provolone), grated
. > Potato mash:
. 6 large Russet potatoes, peeled
. 1 Tbsp. sea salt
. 3 dried Laurier leaves
. 4 cups low sodium chicken stock
. 2 Tbsps. Dijon mustard
. 1/4 cup unsalted butter
. 1/4 cup e.v.Olive oil
. 1/4 tsp. sea salt
. 1/2 tsp. granulated garlic powder
. 1/4 tsp. each dried herbs: basil, marjoram, rosemary, tarragon

Direcciones

. Pre-heat the oven to 350F. Position the rack in the center of the oven. Generously butter a 9x9inch heat proof casserole dish.
. > Potato mash: In a very large pot, place the peeled, whole potatoes at the base. Add the salt, Laurier leaves and the stock. Add enough water to just surpass the potatoes by 1 inch. Cover the pot and bring the potatoes to the boiling stage (about 8-10 minutes). Reduce the heat to MEDIUM-LOW and cook for another 25 minutes or until fork tender.
. Prepare a very large bowl with the Dijon mustard, butter and olive oil placed at the base.
. Remove the Laurier leaves and with a slotted spoon, transfer the potatoes into the bowl. Begin mashing the potatoes before gradually adding in enough hot stock to realize a thick, smooth potato mash to your liking. With a solid spatula, add and fold in the dried herbs and spices. Note: the little remaining stock can serve for another recipe later on. For example: a small soup, part of stock for a Risotto etc.
. > Assembly: At the bottom of the prepared dish, Spoon in and spread a thick layer of mashed potatoes, followed by a layer of ham, the mix of three cheeses and then the beans. Repeat two more times finishing off with a layer of potatoes. With the spatula, indent a few waves on the surface of the mashed potatoes.
. Bake uncovered for 30 minutes. Remove the dish from the oven and let it rest for 10 minutes before serving. Enjoy.
. Flavourful wishes from Claudia's kitchen...FOODESSA.com