Don’t expect an ounce of leftovers from this dish. It’s a crowd-pleaser, destined to make your dinners the most coveted invitation on the block. Or, bring the pie to your next potluck, and watch it disappear in minutes. Anyone, and I mean anyone, can make this mouth-watering dish. As one famous actress said about lamb chops, “You throw them in the oven, and what’s to keep them from getting done?” This potato wonder is that simple; a few layers of divine things in a pie plate, and into the oven it goes. Serve it with an entree of beef, pork, lamb, fish, or poultry. In fact, you might want to make it bigger by using a larger buttered glass dish to dazzle guests for a holiday. I love this cheesy potato creation paired with the bitterness of broccoli rabe, although any vegetable will do. The truth is, this pie plate special goes with everything!
I discovered this dish in the paperback cookbook, Farm Stand Fresh. Written and illustrated by Manuela Soares and Jeanne Betancourt; it’s a celebration of farm stands across the North Fork of Long Island, often referred to as the “Un-Hamptons.” Thanks, Manuela and Jeanne, for supporting local farmers, and for your wonderful creativity. Great paintings, Jeanne! (If you’d like a copy, Google Farm Stand Fresh, published by Fig Tree Books.)