Ingredients

serves 6

　　1 3/4 pounds russet potatoes (3 to 4 medium)

　　2 tablespoons unsalted butter, softened

　　2 scallions, white and light-green parts, finely chopped

　　Coarse salt and freshly ground pepper

　　1 cup whole milk

　　1 cup heavy cream

　　1 small dried red chile, crumbled

　　4 large eggs

　　4 large egg yolks

　　1/4 cup sour cream

　　1 1/2 cups grated Parmesan cheese

　　1/4 teaspoon freshly grated nutmeg

　　2 tablespoons extra-virgin olive oil

　　1 shallot, finely chopped

　　1/2 large bunch Swiss chard (14 ounces), stemmed and coarsely chopped

　　3/4 pound penne, cooked according to package instructions

　　1/4 pound prosciutto, thinly sliced into 1/4-inch strips

　　3 tablespoons fresh oregano, coarsely chopped

　　

Step 1

Preheat the oven to 375°F. Bake the potatoes on a rimmed baking sheet until tender, about 45 minutes. Let cool slightly. Peel the potatoes; discard the skin. Mash with a potato masher. Stir the potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press the potato mixture evenly into the bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.

　　

Step 2

Bring the milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in the chile. Whisk in the eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.

　　

Step 3

Heat the oil in a large skillet over medium heat. Add the shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add the chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.

　　

Step 4

Stir the pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over the crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.