How To Make Potato Pie with Tomato and Fontina
Enjoy this savory potato pie that offers a delicious crust made of mashed potatoes, filled with tomatoes, fontina, and a hint of garlic and anchovies.
- 2½lbbaking potatoes,(about 5 pieces)
- 1oztomatoes,(1 can)
- 4tbspolive oil
- fresh ground black pepper
- ¾lbfontina,(about 3 cups) grated
- 5anchovy fillets
- 2tspdried oregano
Heat the oven to 450 degrees F.
Put the potatoes in a medium saucepan of salted water.
Bring to a boil, reduce the heat, and simmer for about 20 minutes until tender.
Meanwhile, put the tomatoes in a strainer set over a medium bowl.
Toss with ¾ teaspoon of the salt and let drain for 20 minutes.
Drain the potatoes and push them through a food mill, ricer, or strainer back into the saucepan.
Cook over moderately low heat, stirring, for about 5 minutes until the potato starts to stick to the pan.
Stir in 2 tablespoons of the oil, the remaining ½ teaspoon of salt, and a pinch of pepper.
Remove from the heat.
Oil a large baking sheet.
Spread the potato mixture onto the baking sheet, forming 2 6×11-inch rectangles.
Top the potato with the fontina, leaving a ¼-inch border.
Sprinkle the garlic and anchovies over the cheese.
Top with the drained tomatoes followed by the oregano and parmesan.
Drizzle with the remaining 2 tablespoons of oil.
Bake the potato pies in the lower third of the oven for about 25 minutes until the cheese is bubbling and the edges are golden brown.
- Calories: 839.61kcal
- Fat: 50.39g
- Saturated Fat: 24.50g
- Monounsaturated Fat: 20.24g
- Polyunsaturated Fat: 3.32g
- Carbohydrates: 55.94g
- Fiber: 4.36g
- Sugar: 3.61g
- Protein: 42.96g
- Cholesterol: 128.19mg
- Sodium: 1390.91mg
- Calcium: 975.09mg
- Potassium: 1347.64mg
- Iron: 3.61mg
- Vitamin A: 303.29µg
- Vitamin C: 17.84mg
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