PREP/COOK TIME: About 40 Minutes, or Less
Makes 2 – 4 Servings

INGREDIENTS 

1 ¾ Lbs – Russet Potatoes, Peeled, Sliced

4 Tsp – Kosher Salt

2 Tsp – Coarse Black Pepper

1 Tbs – Extra Virgin Olive Oil

2 Cups – Yellow Onion, Peeled and Sliced

3/8 Cup (¼ Cup and 2 Tbs) – Asiago Cheese, Grated

¼ Cup – Heavy Cream

¼ Lbs – Whole Milk Mozzarella, Sliced

THE NITTY GRITTY

Put potatoes in a medium pot, with 2 tsp of salt, cover with cold water and bring to a boil. Cook potatoes till tender, but firm (about 15 minutes).

Meanwhile, in a large non-stick pan, warm oil at medium high heat. Add onions, season with 1 tsp of salt and 1 tsp of pepper, and sauté till golden (about 15 – 20 minutes).

Drain potatoes. Using the same pot, roughly mash potatoes using a potato masher, or fork; leaving small bits and chunks. Add sautéed onions, cheese, heavy cream—along with 1 tsp of salt and 1 tsp pepper—to mashed potatoes and stir till combined.

Transfer mashed potato mixture to the same pan used to sauté onions; warmed at medium high heat. Using a spatula, press potatoes down firmly to flatten top (sizzling will occur). Allow mixture to set (about 3 - 4 minutes) and add mozzarella.

Using the pan to plate method, place plate on top of pan, and invert, dropping frico onto plate. Use spatula to loosen if needed. Flip frico back in pan, mozzarella side facing down. Cook for another 3 – 4 minutes. Invert to plate; bottom side up.

Cut into four slices and garnish with mixed greens dressed with lemony vinaigrette and slivers of prosciutto; as pictured.

Serve alongside fresh sliced tomatoes and a good crusty loaf of bread or with fish. Enjoy.

OCTOBER 31, 2018