Potato Pie With Tomato And Fontina Recipe

Name: Potato Pie With Tomato And Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oven to 450u00b0. 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.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Potato Pie With Tomato And Fontina falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Pie With Tomato And Fontina

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