Potato Torte

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 lbs yukon gold potatoes, scrubbed,peeled and thinly sliced lengthwise
• 2 tablespoons butter, plus extra
• butter, for pan
• 2 shallots, thinly sliced
• salt
• pepper
• 9 eggs
• 4 ounces freshly grated mozzarella cheese
• 1 cup freshly grated parmigiano-reggiano cheese (or domestic parmesan, please dont use the stuff in the can)

Recipe

• 1 preheat oven to 325 degrees.
• 2 place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
• 3 simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
• 4 melt butter in a cast iron skillet over medium heat.
• 5 saute shallot in butter for about 5 minutes.
• 6 season with salt and pepper and turn off heat, set aside to cool.
• 7 in a bowl, beat the eggs.
• 8 add the shallots mozzarella and 3/4°c parmigiano, mix to combine.
• 9 make sure your cast iron pan is buttered all around and on the sides.
• 10 place 1 layer potatoes in the bottom of the pan, top with 1/4 of the egg mixture, add another layer of potatoes and 1/4 of the eggs, repeating until all of the ingredients are used.
• 11 be sure to end with a layer of potatoes.
• 12 top with remaining parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.