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    « A Stirfry of Sorts | Main | DIY, the not so extreme version »
    Friday
    Jun012012

    Piquant Parmesan Potato Pie

    Ok, so pie might not be the best name for this, since it doesn’t have a crust, but it doesn’t really qualify as a tart, torte, or lasagna either.  Pie worked with my alliteration, so we’ll go with that.  Basically it’s layers of thinly sliced potato and zucchini layered with lots of parmesan cheese and other yummy stuff. 

    Here’s what you’ll need:

    Potatoes
    Zucchini
    Green onions (⅓ cup, diced)
    Parmigiano Reggiano (¾ cup and ¼ cup finely grated)
    3 Tablespoons butter
    ½ teaspoon salt
    ½ teaspoon pepper

    Preheat your oven to 350°.  Grate 1 cup of good cheese.  You want imported parmigiano reggiano, not ‘parmesan’, and certainly not the stuff in the green can.  Put ¾ cup of it into a bowl and set the remainder aside.  Into the bowl with the cheese, add the green onion, salt, and pepper. 

    Stir those together and set them aside.  Thinly slice your zucchini and potatoes.  Melt your butter.  I like to do it in a small, glass measuring cup so it’s easy to drizzle.  Gather all your components along with a glass pie plate.  (or I’m sure a square pan would be fine)

    Drizzle ⅓ of the butter on the bottom of the pan. 

    Lay the slices of potato, overlapping slightly, circling in toward the center.

    Sprinkle half of the cheese/green onion mixture over the top. 

    Put down a layer of zucchini slices just as you did the potato. 

    Then basically just repeat.  Drizzle on another tablespoon of butter.

    Then comes a layer of potato, sprinkle the other half of the cheese mixture, layer of zucchini, drizzle the last of the butter, and one final layer of potatoes.  On the top, sprinkle the ¼ cup of cheese you set aside. 

    Cover with foil and bake at 350° for 45 minutes.  After that time, remove the foil.  You’ll be slightly disappointed. 

    But don’t despair, bake it for another 20 minutes, uncovered, and you will have beautiful, golden perfection. 

    Now, it’s going to smell amazing, and you’re going to want to just dig in, but if you can control yourself for 10 minutes, it will be worth the wait.  Cut it into wedges and serve on the side of whatever your favorite main course is.  Or, you could just eat a wedge and yogurt and call it lunch.  Either way, it’s amazing. 

    It’s a special week for me.  My eldest niece (we’ll just call her Kiddo) graduated from high school.  (omg, when did I get so old??)  Congratulations, Kiddo!!       

     

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