Tulio’s Potato Pie

Makes: 6 servings

Ingredients:

2 to 3 pounds Washington russet or Yukon gold potatoes
1-1/2 cups bread crumbs, dry
2 tablespoons plus 6 tablespoons butter, melted
2/3 cup milk
1/2 cup flour
1/2 cup parmesan cheese, grated
2 eggs
salt to taste
ground black pepper to taste
2 large onions, peeled and sliced
2 tablespoons olive oil
1 pound Italian sausage, diced
8 (3 to 3-1/2 cups) roma tomatoes, chopped
1 tablespoon capers
2 tablespoons fresh mixed herbs, chopped

Preparation:

Boil potatoes in salted water until tender. Cool slightly. Press potatoes into a large bowl by using a ricer.

Meanwhile, combine bread crumbs with 2 tablespoons melted butter. Press into bottom of 10-inch round pan with removable bottom.

Mix milk, flour, cheese, remaining 6 tablespoons butter and eggs into potatoes. Season with salt and pepper and set aside.

In medium pan over medium high heat, sauté onions in oil until golden brown and tender. Add sausage and cook thoroughly. Add tomatoes, capers and herbs; sauté briefly to combine.

To assemble pie, spread half of potato mixture over crumb crust and halfway up sides of prepared pan. Spread onion-sausage mixture on potatoes. Top with remaining potato mixture and sprinkle with cheese. Place in center of 350 degree F oven and bake 30 minutes or until lightly browned.

Cut pie into 6 wedge-shaped servings.