Vegetables / Side Dishes

Potato Pie

When I look back to my previous blogging days, sometimes I am amazed at how ambitious I was. I mean, I was cooking, baking, and blogging every.single.day.

Which was/is a lot of work, if you stop and think about it. Taking the photos, cropping, editing, writing, proofreading…..phew! But I enjoyed it because it was my escape at a time when my personal life was very………unsatisfying.

Enough about that.

So when I get a bit frustrated for not posting/cooking/baking more often, I remind myself that way back then, I didn’t have a job outside the home….or two teenagers with active social lives.

But most importantly, what I have now is a blissful life that I’m enjoying more than anything. 🙂

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Life is for the living – and live in the moment.

One year ago: “Worth the Wait” Waffles “

Potato Pie – adapted from food and wine

2 1/2 pounds baking potatoes (about 5), peeled and halved
1 28-ounce can tomatoes, drained and chopped fine (about 1 cup)
4 tbs. olive oil
Fresh-ground black pepper
3/4 pound grated fontina (about 3 cups)
3 cloves garlic, minced
2 tsp. dried oregano
1/3 cup grated Parmesan
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. Drain the potatoes and put them back into the saucepan. Cook over moderately low heat, stirring and mashing, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil and a pinch of pepper. Remove from the heat.
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 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.
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