Cheesy Potato Broccoli Torta Tarifi

Malzemeler

• 1 1/2 Pounds Russet Potatoes, Peeled & Cut Into Large Dice, 1 Medium Head Of Broccoli Cut Into Pieces, 1/2 Cup Heavy Cream, 1/2 Cup Milk, Salt & Pepper, 3 Tablespoons Olive Oil, 1 Small Onion, Diced, 4 Strips Bacon or Pancetta, Diced, 2 Garlic cloves, Minced, 1 Cup Grated Parmesan Cheese. Topping: 3/4 Cup Fresh Breadcrumbs, 1/4 Cup Grated Parmesan Cheese, 1/2 Teaspoon Dried Oregano, Salt & Pepper, 2 Teaspoons Olive Oil

Hazırlanışı

1. Place the potatoes in a pot of lightly salted water and bring to a boil. Cook until the potatoes are just tender, about 10 minutes. Add the broccoli to the potatoes and cook for 5 minutes more. While the potatoes are cooking, heat the olive oil in a frying pan and once hot, add the onions and bacon, then cook over medium heat until the onions are translucent and the bacon is lightly browned, about 5 to 6 minutes. Set aside. Preheat oven to 350 degrees F. Drain the potatoes and broccoli well, then add the cream, milk, salt and pepper and using a potato masher, smash the mixture until blended. Stir in the onion mixture along with the cheese until mixed. Lightly grease an 8 to 9 inch oven-proof dish (I used a 9 inch ceramic pie plate), then add the potato mixture. In a small bowl, mix together all the topping ingredients with your fingertips until blended. Sprinkle the topping mixture over the potatoes evenly, then bake for 20 to 25 minutes or until the potatoes are piping hot and the top is golden brown. Serve immediately.

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