Pasta, Prosciutto, and Potato Pie

• 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

1. Preheat the oven to 375F.
2. Bake the potatoes on a rimmed baking sheet until tender, about 45 minutes.
3. Let cool slightly.
4. Peel the potatoes; discard the skin.
5. Mash with a potato masher.
6. Stir the potatoes, butter, and scallions in a medium bowl; season with salt and pepper.
7. Press the potato mixture evenly into the bottom of a 9-inch springform pan.
8. Bake until light golden, 25 to 30 minutes.
9. Let cool on a wire rack.
10. Bring the milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally.
11. Remove from heat; stir in the chile.
12. Whisk in the eggs, egg yolks, sour cream, Parmesan, and nutmeg.
13. Season with salt and pepper; set aside.
14. Heat the oil in a large skillet over medium heat.
15. Add the shallot; cook, stirring occasionally, until light golden, about 2 minutes.
16. Add the chard; cook, stirring occasionally, until wilted, 3 to 4 minutes.
17. Season with salt and pepper.
18. Stir the pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl.
19. Spread over the crust.
20. Bake until golden brown and set, about 45 minutes.
21. Let cool slightly before serving.

russet potatoes, unsalted butter, scallions, salt, milk, heavy cream, red chile, eggs, egg yolks, sour cream, parmesan cheese, freshly grated nutmeg, extravirgin olive oil, shallot, swiss chard, penne, fresh oregano

Taken from www.epicurious.com/recipes/food/views/pasta-prosciutto-and-potato-pie-392439 (may not work)