Potato & Corn Torte
A layered potato and corn torte takes cues from rustic European gratins, turning the humble potato into something crisp, golden, and deeply satisfying with a surprising sweetness from in-season corn.
Ingredients
- 4–6 medium russet potatoes (about 3 pounds), peeled
- 4 tablespoons ghee
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, divided (2 peeled, 2 minced)
- Sea salt and freshly ground pepper
- ¼ cup finely grated Parmigiano Reggiano cheese (parmesan)
- 1 cup corn kernels, freshly cut off the cob, from 2 ears
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh parsley
Instructions
- Bring a large pot of salted water to boil. Add potatoes and boil until just tender, about 20 minutes. Drain and let cool enough to handle, then slice into 1/8-inch rounds.
- Heat oven to 450°F.
- Heat half the ghee, half the oil, and 2 peeled garlic cloves in a large nonstick skillet over medium heat. Working in single-layer batches, fry potatoes until golden brown, about 4 minutes per side. Transfer potatoes to a paper-towel-lined plate as you go, adding more ghee and oil as needed. Remove the garlic cloves once they get dark. Pour off all but 1 tablespoon fat from pan and add corn; quickly fry until lightly browned. Season with salt and pepper and stir in remaining 2 cloves minced garlic.
- Butter an 8-inch springform pan. Line the bottom of the pan with a single layer of potatoes. Sprinkle with sea salt, pepper, a little garlic-corn, a little parmesan, and a little thyme.
- Repeat this process, fi rmly pressing each layer down with the base of a dry measuring cup until you have used up all of the potatoes. Finish the top with corn, thyme, and parmesan.
- Transfer to oven and bake until top is browned and crispy, about 15 minutes. Sprinkle with fresh parsley before serving.
