Potato Torte

Yummy, easy, flavorful, cheezy...I'm running out of adjectives!!! Adapted from Italian Cooking & Living Magazine.

• Ready In: 1 hr 10 mins
• Serves: 6

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.