Potato Torte

I decided to make a potato torte to bring to our Thanksgiving celebration.  I have never made anything like this before and I happy to report it was a big hit.  The torte had way more cheese than I normally would use but because this is for a holiday celebration I figured why not make something a bit decadent.

Potato Torte & Pecan Pie

Potato Torte & Pecan Pie


  • Large Onion, Chopped
  • ~1/2 C Green Pepper, Chopped Small
  • Olive Oil
  • Large Can of Fire Roasted Tomatoes
  • Small Can of Fire Roasted Tomatoes
  • S&P
  • Garlic Salt
  • 8 Large Potatoes, Boiled and Peeled
  • 4 Eggs, Lightly Beaten
  • 1 T Butter
  • 1 C Grated Mozzarella Cheese
  • 1 C Grated Provolone Cheese
  • 1/2 C Pecorino Romano
  • ~1/2 C Fresh Parsley, Minced
  • ~1/2 C Fresh Oregano, Minced
  • Olive Oil
  • 2 Bulbs Roasted Garlic (not cloves)


  1. First roast the two garlic bulbs.
  2. Meanwhile make the sauce. Sauté the onion and green pepper in olive oil. Once the onion is translucent add the cans of tomatoes, S&P, and Garlic Salt. I kept the sauce simple and cooked it down while preparing the rest of the dish so it was a thick sauce.
  3. Mash the potatoes with the butter. Once smooth beat in the eggs, mozzarella, provolone, pecorino romano, parsley, oregano, and all the roasted garlic.
  4. Generously butter a 11″ springform pan. Spread 1/3 of the potato mixture evenly over the bottom of the pan. Cover with 1/2 the tomato sauce. Smooth on another 1/3 of the potato mixture, and cover with the rest of the sauce. Top with the remaining potato mixture.
  5. Drizzle the torte with olive oil and sprinkle with a bit more pecorino romano.
  6. Bake for ~75 minutes. If the top browns quickly cover with foil until cooking time is over (I did not use foil). Knife should test clean when done.
  7. Cool and serve at room temperature.

Potato Torte

Side View

And One More View


2 thoughts on “Potato Torte

  1. Pingback: My Bolognese Sauce « FOOD’TUDE

  2. Pingback: My Bolognese Sauce | My Daily Bite

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