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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Yummy, easy, flavorful, cheezy...I'm running out of adjectives!!! Adapted from Italian Cooking & Living Magazine. Ingredients:
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) |
Directions:
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.
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