Two Potato Tart (Torta di Patate)

Here's a satisfying, savory cool weather recipe showcasing Parmigiano Reggiano from the Consorzio del Formaggio Parmigiano-Reggiano's booklet The Seasons of Parmigiano Reggiano. 
 

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Serves: 6

4 ounces Parmigiano Reggiano

1 pound sweet potatoes

1 pound all-purpose potatoes, peeled

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper, to taste

Fresh grated nutmeg

1. Make 1 cup of Parmigiano Reggiano slivers with a vegetable peeler. Set aside.

2. Slice potatoes very thinly, sweet potatoes first, then all-purpose. As soon as potatoes are sliced, melt butter and olive oil together in a small pan. Pour half into a 9-inch cast-iron skillet set over low heat.

3. Make a layer using 1/3 of the white potato slices, overlapping them in the bottom of the skillet, circling in a spiral from the outside edge to the center. Sprinkle lightly with salt, pepper and nutmeg. Scatter 1/5 of the Parmigiano Reggiano slivers over the layer.

4. Next make a layer using 1/3 of the sweet potatoes, overlapping them in a spiral going in the opposite direction. Season and scatter with Parmigiano Reggiano slivers. Continue making layers of potato slices, seasonings and cheese. The sixth and final layer will be of sweet potatoes. Season and pour remaining melted butter and oil over the top.

5. Cover pan tightly with foil, crimping edges to seal. Bake in a preheated 425 degree oven for 25 minutes. Remove foil and continue cooking 25 minutes, until potatoes are tender and browned at the edges. Cut into wedges and serve immediately.

-Denise Shoukas

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