3 CHEESE bean ham POTATO timballo Recipe

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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.

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Servings: 4 generous servings


  • . 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


  1. . Pre-heat the oven to 350F. Position the rack in the center of the oven. Generously butter a 9x9inch heat proof casserole dish.
  2. . > 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.
  3. . Prepare a very large bowl with the Dijon mustard, butter and olive oil placed at the base.
  4. . 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.
  5. . > 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.
  6. . Bake uncovered for 30 minutes. Remove the dish from the oven and let it rest for 10 minutes before serving. Enjoy.
  7. . Flavourful wishes from Claudia's kitchen...FOODESSA.com


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