Ingredients

For the filling

• 2 Tbs. extra-virgin olive oil
• 1 medium onion, very thinly sliced
• 2 Tbs. finely chopped fresh rosemary
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 8 oz. grated scamorza or mozzarella (about 2 cups)

For the pie

• 2-1/2 lb. russet potatoes (about 6 medium), peeled and cut into 1-inch cubes
• Kosher salt
• 2 oz. (4 Tbs.) unsalted butter, softened
• 1/2 cup plain panko
• 1/2 cup heavy cream
• 2 large eggs, beaten
• 1-1/2 oz. finely grated Parmigiano-Reggiano (about 1 cup grated on a rasp)
• Freshly ground black pepper

Instructions

Make the filling

1. Heat the oil in a large skillet over medium heat.
2. Add the onion, and cook until deeply browned, about 10 minutes.
3. Add the rosemary and garlic, and cook until fragrant, 1 minute.
4. Season to taste with salt and pepper.

Make the pie

1. In a large saucepan, cover the potatoes by 1 inch with well-salted water.
2. Bring to a boil over high heat, then lower to a simmer.
3. Cook the potatoes until tender, about 15 minutes.
4. Meanwhile, coat the bottom and sides of a 9-inch springform pan with 1 Tbs. of the butter, then cover evenly with 1/4 cup of the panko.
5. Position a rack in the center of the oven, and heat the oven to 400°F.
6. Drain the potatoes well, and return them to the pot to steam, about 2 minutes.
7. Add 2 Tbs. of the butter, the cream, eggs, Parmigiano, 1-1/2 tsp. salt, and 1/4 tsp. pepper, and mash thoroughly.
8. Spread half of the mashed potatoes evenly in the prepared pan.
9. Cover with 1 cup of the scamorza, followed by the onion mixture and the remaining scamorza.
10. Top with the remaining potatoes, and smooth the top with a silicone spatula.
11. Sprinkle the surface with the remaining 1/4 cup panko, and dot with the remaining 1 Tbs. butter.
12. Bake until the top is golden-brown and the center is very hot, about 45 minutes.
13. Let cool for 5 minutes before running a paring knife around the edge to release the pan.
14. Cut into wedges and serve with a green salad, if you like.

Notes

Source: By Lynne Curry Fine Cooking October/November 2019 issue – https://www.finecooking.com/recipe/rosemary-and-scamorza-potato-pie