Kathleen’s Potato Pie

One potato, two potato … OK, we can stop at five pota­toes, even though you may not be able to stop hum­ming the potato song.

One potato, two potato … OK, we can stop at five pota­toes, even though you may not be able to stop hum­ming the potato song. Ser­i­ously, we are talk­ing about food here, more spe­cific­ally an­oth­er re­cipe con­tri­bu­tion from Kath­leen Valle, who as you prob­ably guessed, is shar­ing her Potato Pie of­fer­ing. 

The great thing about potato dishes is they work well with just about any main course, in­clud­ing the main staples of chick­en, meat or fish. Don’t worry, singing that silly song is not a pre­requis­ite for mak­ing Kath­leen’s dish.   

In­gredi­ents: 
5 red pota­toes
1 cup of roas­ted pep­pers
1 small onion, diced
1 cup of moz­zarella cheese
1/3 cup of olive oil
Salt and pep­per, to taste

Dir­ec­tions:

Pre­heat the oven to 350 de­grees. 

Slice the pota­toes, leav­ing skin on. Slice the pep­pers. Lay­er all of the in­gredi­ents, sprinkle olive oil, and bake covered for 30 minutes. Un­cov­er, and bake an­oth­er 15 minutes 


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You can reach at kvalle@southphillyreview.com.