Mashed Potato and Vegetable Torte
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Makes 12 to 16 side dish servings
4 tablespoons olive oil, divided
1/4 cup plain dry bread crumbs, divided
4 pounds baking potatoes, such as russet or Burbank, peeled and cut into halves
1 medium red bell pepper, cut into 1/4-inch dice
1 medium green bell pepper, cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
2 garlic cloves, chopped
12 tablespoons (1 1/2 sticks) unsalted butter, divided
3/4 cup heavy cream
3 large eggs, beaten
One 15-ounce container whole milk or part-skim ricotta cheese
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup chopped fresh basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
- Position a rack in the center of the oven and preheat the oven to 350°F. Generously oil a 10-inch springform pan with 2 tablespoons of oil. Coat the inside of the pan with 2 tablespoons bread crumbs.
- Place the potatoes in a large saucepan and add enough salted water to cover the potatoes by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, about 25 minutes. Drain well. Let the potatoes stand uncovered for 10 minutes so they can release excess steam.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the red pepper, green pepper, onion, and garlic. Cook, stirring often, until the vegetables are tender, about 10 minutes. Cool.
- Transfer the potatoes to large bowl. Using an electric mixer on low speed, beat the potatoes, gradually adding the heavy cream and butter. Beat in the cooled vegetables, eggs, ricotta, mozzarella, basil, salt, and pepper.
- Spread the potato mixture evenly in the springform pan. Sprinkle with the remaining 2 tablespoons of bread crumbs. Dot the top with the remaining 2 tablespoons butter. Bake until the casserole feels somewhat firm when pressed in the center, about 1 hour.
- Transfer the casserole to a wire cake rack. Cool for 20 minutes. Remove the sides of the pan and cut into wedges. Serve warm. (The torte can be made up to 1 day ahead, cooled, covered with plastic wrap, and refrigerated. If you want to reheat it, cover with aluminum foil and bake in a preheated 300°F oven until heated through, about 30 minutes.)
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