Potato Pie with Tomato and Fontina Recipe

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.