Potato Torte

• 2 lbs yukon gold potatoes, scrubbed,peeled and thinly sliced lengthwise
• 2 tablespoons butter, plus extra
• butter, for pan
• 2 shallots, thinly sliced
• salt
• pepper
• 9 eggs
• 4 ounces freshly grated mozzarella cheese
• 1 cup freshly grated parmigiano-reggiano cheese (or domestic parmesan, please dont use the stuff in the can)

1. Preheat oven to 325 degrees.
2. Place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
3. Simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
4. Melt butter in a cast iron skillet over medium heat.
5. Saute shallot in butter for about 5 minutes.
6. Season with salt and pepper and turn off heat, set aside to cool.
7. In a bowl, beat the eggs.
8. Add the shallots mozzarella and 3/4u0b0C Parmigiano, mix to combine.
9. Make sure your Cast Iron Pan is buttered all around and on the sides.
10. Place 1 layer potatoes in the bottom of the pan, Top with 1/4 of the egg mixture, add another layer of potatoes and 1/4 of the eggs, repeating until all of the ingredients are used.
11. Be sure to end with a layer of potatoes.
12. Top with remaining Parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.

gold potatoes, butter, butter, shallots, salt, pepper, eggs, mozzarella cheese, freshly grated parmigiano

Taken from www.food.com/recipe/potato-torte-98813 (may not work)