Sformato, a flavorful potato and onion mashed potato cake, is a dish that adds an Italian touch to your Thanksgiving table. With layers of creamy mashed potatoes and the subtle sweetness of caramelized onions, this dish is a comforting and sophisticated addition to your holiday feast.
Ingredients:
- 3 (1-ounce) slices white bread
- 7 cups peeled baking potato, cut into 2-inch pieces (about 3 pounds)
- 2 tablespoons butter
- 6 cups (1/4-inch-thick) sliced onion (about 1 1/4 pounds)
- 8 garlic cloves, crushed
- 3/4 cup milk (reduced fat is fine)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley, divided
- 2 large eggs, lightly beaten
- Cooking spray
- Fresh parsley or rosemary sprigs for garnish
Directions:
- Preheat oven to 350°.
- Place bread in a food processor; pulse until crumbly (about 2 times). Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden. (Breadcrumbs should measure 1 and 1/2 cups.) Set aside. Increase oven temperature to 375°.
- Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
- Melt butter in Dutch oven over medium-high heat. Add onion and garlic; sauté for 10 minutes or until browned. Add milk, salt, and pepper; bring to a simmer over medium heat, stirring frequently. Reduce heat; simmer 3 minutes. Place onion mixture in a food processor in batches, and process until smooth. Add potato, and process until smooth. Add 2 tablespoons chopped parsley and eggs; pulse 10 times or until combined.
- Combine 1 1/4 cups breadcrumbs and 2 tablespoons chopped parsley; spread breadcrumb mixture into bottom of a 10-inch springform pan coated with cooking spray. Spread potato mixture over breadcrumb mixture; sprinkle with 1/4 cup breadcrumbs. Bake at 375° for 45 minutes or until golden brown. Run a knife around outside edge; cool 10 minutes. Garnish with parsley or rosemary sprigs, if desired.
Yield: 10 servings (serving size: 1 wedge)