(Potato mould - Traditional recipe)

Time: preparation: 20 minutes ........ cooking: about 60 minutes 800 g (1 3/4 lb) potatoes A glass of milk 125 g (4 1/2 oz) low fat yoghurt 2 eggs 100 g (3 1/2 oz) boiler ham, sliced 125 g (4 1/2 oz) mozzarella cheese, finely     sliced 2 tablespoons dried chives A pinch of nutmeg 2 tablespoons extra virgin olive oil Dry breadcrumbs Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This is a traditional recipe that is made all over Italy; it's very tasty. We've made some variations; for example we use yoghurt instead of butter so our dish has fewer fats.
Steam potatoes, peel and purée them when they are still hot. Put mashed potatoes in a bowl and add yoghurt, milk and nutmeg. Beat the 2 eggs with a pinch of salt and chives; pour them into the bowl, season to taste with salt and stir accurately.
Preheat oven to 200°C (400°F). Oil a 22 cm (9in) baking pan and sprinkle with breadcrumbs. Make a first layer of dressed mashed potatoes and arrange slices of ham and mozzarella cheese on it. Cover with a second layer of potatoes and ham and cheese slices. Complete with the remaining potatoes. Level the surface with a spoon and sprinkle with dry breadcrumbs. Cook in the oven for about 30 minutes or until surface becomes golden.
Wait before serving; you could serve potato mould when it is lukewarm.

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