Ingredients
2½lbbaking potatoes,(about 5 pieces)
1oztomatoes,(1 can)
1¼tspsalt
4tbspolive oil
fresh ground black pepper
¾lbfontina,(about 3 cups) grated
3clovesgarlic
5anchovy fillets
2tspdried oregano
1cupparmesan,grated
Preparation
Heat the oven to 450 degrees F.
Put the potatoes in a medium saucepan of salted water.
Bring to a boil, reduce the heat, and simmer for about 20 minutes until tender.
Meanwhile, put the tomatoes in a strainer set over a medium bowl.
Toss with ¾ teaspoon of the salt and let drain for 20 minutes.
Drain the potatoes and push them through a food mill, ricer, or strainer back into the saucepan.
Cook over moderately low heat, stirring, for about 5 minutes until the potato starts to stick to the pan.
Stir in 2 tablespoons of the oil, the remaining ½ teaspoon of salt, and a pinch of pepper.
Remove from the heat.
Oil a large baking sheet.
Spread the potato mixture onto the baking sheet, forming 2 6×11-inch rectangles.
Top the potato with the fontina, leaving a ¼-inch border.
Sprinkle the garlic and anchovies over the cheese.
Top with the drained tomatoes followed by the oregano and parmesan.
Drizzle with the remaining 2 tablespoons of oil.
Bake the potato pies in the lower third of the oven for about 25 minutes until the cheese is bubbling and the edges are golden brown.
