Potato Pie with Tomato

Kelly

ingredients

1
Heat oven to 450 degrees. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 tsp 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 T of the oil, remaining 1/2 tsp salt, and pinch of pepper. Remove from heat.
3
Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6x11“ rectangles. Top the potato with the cheese, leaving a 1/4” border. Sprinkle garlice and anchovies over the cheese. Top with drained tomatoes, followed by the oregano and a few more slices cheese. Drizzle with the remaining 2 T of oil. Bake the potato pie in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.

Source: Kelly