Potato Pizza (پیتزا سیب زمینی) — Persian-Style Creamy Crustless Bake

• 2.2 lbYukon Gold potatoes, peeled (Slice into 3 mm rounds)
• 8.5 cupWater (For parboiling)
• 8 gFine salt (For parboiling water)
• 1⅝ ozUnsalted butter
• 6⅓ ozYellow onion, finely diced
• 1⅜ ozScallions, thinly sliced (White and green parts)
• 20 gAll-purpose flour (For thickening)
• 1.1 cupWhole milk
• ⅞ cupHeavy cream
• 2 gBlack pepper, ground
• 7.1 ozDeli meat (beef or turkey), chopped (Cut into 1 cm pieces)
• 7¾ ozMozzarella cheese, shredded
• 1¾ ozParmesan cheese, finely grated
• 25 gFresh parsley, finely chopped
• 10 gButter (To grease the baking dish)

Instructions

1. 1

   Preheat the oven to 200°C (392°F). Grease a 26 cm round baking dish or skillet with 10 g butter, making sure the sides are coated so the potatoes release cleanly.

2. 2

   Parboil the potatoes so they bake up tender without turning watery. Bring 2000 ml water to a boil, add 8 g salt, then simmer the 3 mm potato rounds for 6 minutes until just flexible but not fully cooked.

3. 3

   Drain the potatoes thoroughly and spread them on a tray for 5 minutes to steam-dry. This step prevents the final dish from becoming soupy and helps the layers hold together when sliced.

4. 4

   Make the creamy onion sauce by melting 45 g butter in a saucepan over medium heat. Add the diced onion and cook for 8 minutes, stirring often, until soft and lightly golden around the edges.

5. 5

   Stir in the sliced scallions and cook for 1 minute to mellow their bite. Sprinkle in 20 g flour and cook for 90 seconds, stirring constantly, until the mixture smells nutty and no dry flour remains.

6. 6

   Whisk in 250 ml milk slowly to avoid lumps, then whisk in 200 ml heavy cream. Simmer for 3–4 minutes until the sauce thickens to a spoon-coating consistency, then season with 4 g salt and 2 g black pepper.

7. 7

   Build the first layer by arranging about one-third of the potato slices in overlapping circles in the buttered dish. Spoon over about one-third of the cream sauce, spreading it gently so it reaches the edges.

8. 8

   Scatter half of the chopped deli meat over the sauce, then sprinkle with 80 g mozzarella and 15 g Parmesan. Press lightly with the back of a spoon so the layer is compact and bakes into clean slices.

9. 9

   Repeat with another third of the potatoes, another third of the sauce, the remaining deli meat, and another 80 g mozzarella plus 15 g Parmesan. Finish with the last third of potatoes, the remaining sauce, and the remaining 60 g mozzarella plus 20 g Parmesan for a browned top.

10. 10

    Bake for 30 minutes until bubbling around the edges and deeply golden on top. Rest for 10 minutes before slicing, then shower with 25 g chopped parsley so the herbs stay bright and fresh.