Huey's Potato Torta

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 75 g unsalted butter
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 medium yellow onions (american) or 1 medium brown onion, finely sliced (australian)
• kitchen aluminum foil
• olive oil flavored cooking spray
• 1 kg potato, very finely sliced
• salt, to taste
• fresh ground pepper, to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 cups tasty cheese, grated
• 1 cup freshly grated parmesan cheese
• 2 -2 1/2 tablespoons milk

Recipe

• 1 preheat the oven to 220°c.
• 2 melt the butter and garlic in a small saucepan.
• 3 at the same time, heat the oil in a pan and gently sauté the onion until it has softened but not browned; then drain the onion well in a fine sieve.
• 4 line the base of a springform cake tin with foil and lightly spray it with oil; then place a layer of the potatoes on top together with onion, seasonings, herbs cheese and a little butter. repeat the process with a double layers of potatoes, pressing down lightly with the palm of your hand. finish with a single layer of potatoes; brush the final layer of potatoes with the remaining butter, melted, season to taste and sprinkle the milk over the top.
• 5 cover loosely with foil and bake for 30 minutes or until the potatoes are tender; remove the foil for the last 5 minutes of the cooking time.
• 6 allow the torte to cool slightly before releasing it from the springform pan.
• 7 place it on a sering platter.
• 8 variations: you can add a couple of rashers of bacon; sprinkle them on before the cheese. and for another vegetarian variation, you could add a packet of thoroughly squeeze-dried frozen spinach to the drained onion, at the end of step three.