Triple-Layer Cheese and Potato Pie

Ingredients

Cheese Base

• 3 cups ricotta cheese
• 1 cup light sour cream
• 3/4 cup goat cheese, crumbled
• 1/4 cup parmesan cheese, grated
• 1 egg
• salt and white pepper

Bottom Layer

• 2 cups grated potatoes
• 1 1/2 cups cheese, base
• 1 cup kielbasa, diced
• 2 teaspoons fresh thyme, finely chopped

Middle Layer

• 1 1/2 cups cheese, base
• 1/3 cup fresh basil, firmly packed
• 1 tablespoon flat leaf parsley
• 2 garlic cloves

Top Layer

• 1 1/2 cups cheese, base
• 1 cup potato, grated
• 1 cup red pepper, finely diced
• 3 large shallots

Garnish

• fresh  herbs, such as thyme and flat leaf parsley with stems attached

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   Peel 4 medium-sized, red skinned potatoes. Slice into 1 inch pieces and boil until just tender. Drain and coarsely grate. Set aside.

3. 3

   Line the bottom of an 8 inch spring form pan with parchment paper. Brush paper and sides of pan with 1 tablespoons vegetable oil.

4. 4

   Leaving skins on, microwave the shallots and the garlic on high for 1 minute. They will sizzle and turn soft. Cool and remove the skins and the roots.

5. 5

   In a large bowl, mix together all Cheese Base ingredients with a rubber spatula. Set aside.

6. 6

   Mix bottom layer ingredients and pat smoothly out to the sides of the spring form pan.

7. 7

   Put middle layer ingredients, including garlic, into a food processor and blend just until mixture turns green with small bits of herbs intact. Spread smoothly over previous layer. Chill pan while preparing top layer.

8. 8

   For top layer, coarsely chop the cooked shallots and mix well with the rest of the top layer ingredients. Spread mixture over previous layer and out to the side of the pan, but leave the top of the pie with a rough texture.

9. 9

   Bake 50 to 60 minutes, until top is golden and centre does not jiggle when the pan is gently shaking. Remove pie from oven and allow to cook on rack for 15 minutes before unmoulding.