Saturday, July 16, 2011

Potato tart

One of my favorite things to make as it is quick, easy, tasty and totally a comfort food; the potato tart!  You can use really any potatoes, normally I use Russet, but I only had red on hand, so I that's what I used.  Having a mandolin is absolutely necessary for this dish.  So if you don't have one, then you can just....go get one.  (Sorry no getting around this.)  This is great to make ahead of time and just pop in the oven later.

Slice one small onion and soak in water for almost an hour

Slice up your potatoes, usually about 2 pounds worth

Melt 1/4 cup butter with two smashed garlic cloves

Begin to layer (note: a springform pan is the best here but I don't have one so I just use a cake pan)

Next layer some onions

Drizzle a spoon of the butter and garlic along with grated mozzarella and parmigiano

Ready for baking at 415 degrees F for about an hour

After baking, maybe the top is too browned, but I could have placed foil on top to prevent this

I still got my soft, buttery potato goodness layers!

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