Potato Pie With Tomato And Fontina

• 2 1/2 pounds baking potatoes (about 5), peeled and halved
• 1 28- ounces can tomatoes, drained and chopped fine (about 1 cup)
• 1 1/4 teaspoons salt
• 4 tablespoons olive oil
• Fresh-ground black pepper
• 3/4 pound grated fontina (about 3 cups)
• 3 cloves garlic, minced
• 5 anchovy fillets, minced
• 2 teaspoons dried oregano
• 1/3 cup grated Parmesan

1. Heat the oven to 450u0b0. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.
2. Drain the potatoes and push them through a food mill, ricer, or strainer back into the saucepan. Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil, the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat.
3. Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles. Top the potato with the fontina, leaving a 1/4-inch border. Sprinkle the garlic and anchovies over the cheese. Top with the drained tomatoes followed by the oregano and Parmesan. Drizzle with the remaining 2 tablespoons oil. Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.
4. Wine Recommendation: Barbera and dolcetto are the everyday workhorse wines of Piedmont. The more acidic and fruitier barbera is the better choice for dishes with a lot of tomatoes.

baking potatoes, tomatoes, salt, olive oil, freshground black pepper, garlic, anchovy, oregano, parmesan

Taken from www.myrecipes.com/recipe/potato-pie-with-tomato-fontina (may not work)