Photos Credit: Adam Centamore
- ¾ pound boiling potatoes (3 medium)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter, plus more for buttering molds
- 1 tablespoon flour
- 2 cups whole milk, divided, approximately
- 2 large eggs
- 5 ounces Parmigiano Reggiano, grated, divided salt, freshly ground pepper, and freshly grated nutmeg, to taste
- ½ cup heavy cream
- minced parsley, to garnish
Preheat oven to 375 degrees.
Quarter potatoes, toss with olive oil, and roast until tender, about 25 minutes. Remove from the oven and let cool a bit. Toss into a food processor or blender and purée with 1 cup of the milk, adding a bit more as necessary to make a very smooth, thick mixture.
While the potatoes are roasting, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for a minute or two. Continuing to whisk, add one cup of milk, and cook until it thickens. Allow it to simmer a few minutes, then remove it from the heat and mix it with the potato puree.
In a medium bowl, whisk the eggs, add the potato mixture and ¼ cup of the grated cheese. Season to taste with salt pepper, and nutmeg.
Turn the oven down to 350 degrees.
Butter six small ramekins or muffin molds and fill almost to the top with the mixture. Transfer to a large baking dish and add enough boiling water so that it reaches two-thirds up the sides of the ramekins. Bake 15-20 minutes, or until the centers are firm. Remove the ramekins from the water, set on a wire rack and let cool slightly.
Meanwhile, prepare the cheese sauce by combining the heavy cream and Parmigiano Reggiano in a small saucepan. Stir over medium-low heat until cheese is melted and sauce is smooth. Cover and keep warm.
To serve, run the blade of a small paring knife around the edge of each ramekin and invert each sformato onto a small plate. Spoon the warm cheese sauce over and garnish with chopped parsley.
Recipe compliments of Eataly Boston.