Sformato

• 3 (1-ounce) slices white bread
• 7 cups peeled baking potato, cut into 2-inch pieces (about 3 pounds)
• 2 tablespoons butter
• 6 cups (1/4-inch-thick) sliced onion (about 1 1/4 pounds)
• 8 garlic cloves, crushed
• 3/4 cup 2% reduced-fat milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley, divided
• 2 large eggs, lightly beaten
• Cooking spray
• Fresh parsley sprigs (optional)

1. Preheat oven to 350u0b0.
2. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350u0b0 for 5 minutes or until golden. (Breadcrumbs should measure 1 1/2 cups.) Set aside. Increase oven temperature to 375u0b0.
3. Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
4. Melt butter in Dutch oven over medium-high heat. Add onion and garlic; saute for 10 minutes or until browned. Add milk, salt, and pepper; bring to a simmer over medium heat, stirring frequently. Reduce heat; simmer 3 minutes. Place onion mixture in a food processor in batches, and process until smooth. Add potato, and process until smooth. Add 2 tablespoons chopped parsley and eggs; pulse 10 times or until combined.
5. Combine 1 1/4 cups breadcrumbs and 2 tablespoons chopped parsley; spread breadcrumb mixture into bottom of a 10-inch springform pan coated with cooking spray. Spread potato mixture over breadcrumb mixture; sprinkle with 1/4 cup breadcrumbs. Bake at 375u0b0 for 45 minutes or until golden brown. Run a knife around outside edge; cool 10 minutes. Garnish with parsley sprigs, if desired.

white bread, baking potato, butter, onion, garlic, milk, salt, black pepper, fresh parsley, eggs, cooking spray, parsley sprigs

Taken from www.myrecipes.com/recipe/sformato (may not work)