Makes 6-8 servings
We made this torte with chicken sausage, but you could also use Canadian bacon, regular bacon, ham, prosciutto or pancetta. This tastes even better the next day. You can serve it at room temperature or cover loosely with foil and reheat for 20 minutes in a 300 degree F oven. It will keep in the fridge for up to 5 days. To make leftovers even more yummy, sprinkle jack cheese on top before reheating.
7 Tbsp cold unsalted butter, diced
1 Tbsp olive oil
1 large yellow onion, thinly sliced
1 large leek, white and pale green part only, washed and thinly sliced
8 oz sweet Italian sausage, cooked and crumbled
¼ cup flat leaf parsley, chopped
5 oz spinach, cooked, drained well and chopped
1 Tbsp fresh thyme leaves
1½ lb boiling potatoes, very thinly sliced
Pinch freshly ground black pepper
1½ cups Monterey jack cheese, grated
½ cup Parmesan cheese, grated
Preheat oven to 350 degrees F. Grease bottom and sides of an 8-inch springform pan with 1 tablespoon of butter. Wrap outside of pan with foil and place pan on a baking sheet.
In a skillet, heat oil over medium heat. Sauté onion and leek for about 12 minutes or until soft and golden. Remove from heat and transfer to a bowl. Add sausage, parsley, spinach and thyme, stir to combine.
Cover bottom of prepared pan with one-third of the potato slices. Dot with 2 tablespoons of butter and sprinkle lightly with salt and pepper. Add half the sausage mixture and top with half of the cheeses.
Place another third of the potato slices on top of the cheese; press down gently. Dot with 2 tablespoons of butter and sprinkle lightly with salt and pepper. Add remaining sausage mixture and remaining cheese.
Top with remaining potatoes; press down gently. Dot with remaining butter. Bake for 1 hour or until top begins to brown. Let cool 15 minutes before releasing from springform pan. If not serving right away, let cool completely in pan before removing.
Photos by Cindie