Pitza-ye Sib Zamini (پیتزا سیب زمینی) — Persian-Style Creamy Potato Pizza

• 1000 gPotatoes, peeled (starchy or all-purpose; slice 2–3 mm thick)
• 180 gOnion (1 large; thinly sliced)
• 45 gUnsalted butter (divided)
• 60 gScallions (thinly sliced (white and green parts))
• 25 gFresh parsley (finely chopped)
• 200 gDeli meat (beef or chicken; cut into thin strips)
• 200 gMozzarella cheese, shredded (low-moisture melts best)
• 35 gParmesan cheese, finely grated (for savory depth)
• 300 mlWhole milk (room temperature)
• 200 mlHeavy cream (room temperature)
• 18 gAll-purpose flour (about 2 tablespoons; for thickening)
• 8 gGarlic (2 cloves; finely grated)
• 10 gSalt (divided)
• 2 gBlack pepper (about 1 teaspoon)
• 2 gDried oregano (about 1 teaspoon)
• 2 gPaprika (about 1 teaspoon)

Instructions

1. 1

   Heat the oven to 200°C / 390°F (180°C fan). Grease a 23×33 cm (9×13 in) baking dish with 10 g of the butter. Slice the potatoes 2–3 mm thick (a mandoline helps). Rinse briefly, then dry very well with towels so the sauce stays creamy, not watery.

2. 2

   Melt 20 g butter in a skillet over medium heat. Add the sliced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add the deli meat strips and cook 2 minutes just to warm and lightly sear. Remove from heat; stir in scallions and parsley so they stay fresh and aromatic.

3. 3

   Make the cream sauce: in a small saucepan over medium heat, melt the remaining 15 g butter. Whisk in the flour and cook 60–90 seconds until it smells slightly nutty but does not brown. Slowly whisk in the milk, then the heavy cream. Add garlic, 6 g salt, black pepper, oregano, and paprika.

4. 4

   Simmer the sauce 3–5 minutes, whisking often, until it coats the back of a spoon. Turn off the heat and taste; adjust with the remaining 4 g salt if needed. Keep the sauce warm (covered) so it pours easily and seeps between potato layers during baking.

5. 5

   Assemble: arrange one-third of the potatoes in overlapping rows in the dish. Spoon over one-third of the onion–meat–herb mixture, then drizzle about one-third of the warm sauce. Repeat for two more layers, pressing gently so the potatoes sit snugly and the sauce reaches the edges.

6. 6

   Cover tightly with foil and bake 35 minutes at 200°C / 390°F. Remove foil, scatter mozzarella evenly, then sprinkle Parmesan on top. Return to the oven uncovered for 12–15 minutes, until bubbling and deeply melted. For extra browning, broil/grill 1–2 minutes, watching closely.

7. 7

   Rest 10–12 minutes before slicing; this helps the sauce set so pieces hold together. Cut into squares and serve hot. If you want a street-style finish, add a light dusting of paprika at the table and a few extra sliced scallions for a fresh, savory contrast.