Receta Quick Potato Crust
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This post is an oldie but a goodie!
One of my favorite parts about having a blog, is being able to go back and look at the past. This post is from August of 2009, and Parrish and I had a bangin’ garden that year! We also were looking at wedding venues. Le’ sigh. Is it strange to miss your wedding? Cause I do. I wish I could experience it all again…but not put in any of the work. I just keep looking at this post. What a fun day!!
Originally posted here.
I love the way tomatoes smell when they’re fresh from the vine!
To make the crust you’ll need:
- 2 firmly packed cups grated raw potatoes
- 1/2 t salt
- 1 egg, beaten
- 1/4 c grated onion
- vegetable oil
You could use the Simply Potatoes found in the perishable dept. at most grocery stores instead of grating your own, but Parrish and I have a TON of potatoes, so I grated my own.
Preheat oven to 400. Spray a 9 inch pie pan. Place raw potatoes in a colander and salt. Let set for 10 mins, and squeeze out water.
Mix potatoes, egg, and onion. Pat into pie pan, building up the sides.
Bake 30-40 mins or until golden brown. (After the first 20 mins, brush with oil to crispen the crust.) Remove from oven and reduce heat to 375 for the rest of the pie.
Now the crust is ready!
I sliced the larger tomatoes into thin slices and the cherry tomatoes in half; tossed them in a touch of olive oil and sprinkled them with salt and pepper. I did a layer of tomato slices:
and then a light sprinkling of parmesan and fontina cheese. Then one more layer of tomato and another sprinkling of cheese!
Bake until the cheese is golden.
Heaven. The potato crust is SO GOOD!!!! When I make this next time I think I’ll add caramelized onions. I didn’t add them this time because I wasn’t sure how strong the onion in the crust would be.
Tasty! I ate leftovers for lunch the next day at work, and it was still delicious!