ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potato Pie with Tomato and Fontina

Yield 4
It looks, smells, and tastes like pizza, with one delicious difference: The crust is made of mashed potatoes. You'll have to use a fork to eat this pie, since the slices aren't sturdy enough to hold in your hand.

Ingredients

  • 2 1/2 pounds baking potatoes (about 5), peeled and halved
  • 1 28- ounces can tomatoes, drained and chopped fine (about 1 cup)
  • 1 1/4 teaspoons salt
  • 4 tablespoons olive oil
  • Fresh-ground black pepper
  • 3/4 pound grated fontina (about 3 cups)
  • 3 cloves garlic, minced
  • 5 anchovy fillets, minced
  • 2 teaspoons dried oregano
  • 1/3 cup grated Parmesan

How to Make It

  1. Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.

  2. Drain the potatoes and push them through a food mill, ricer, or strainer back into the saucepan. Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil, the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat.

  3. Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles. Top the potato with the fontina, leaving a 1/4-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 oil. Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.

  4. Wine Recommendation: Barbera and dolcetto are the everyday workhorse wines of Piedmont. The more acidic and fruitier barbera is the better choice for dishes with a lot of tomatoes.

Quick From Scratch Italian