Servings: six to eight.
The recipe can be made completely up to 4 hours ahead; let the dish sit on the counter and, 20 minutes before serving time, reheat it in the oven until warmed through.
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Wow! Wonderful and different from the usual potato dish. Kids weren't quite as thrilled but adults ate it up! Very easy too!
Made this for holiday dinner serving 7 hungry people. Followed advice of previous reviewers and added a little more oil and a little more kosher salt. DELISH!! There wasn't any left and I can't wait to make it again. I made it with homemade vegetable broth to accommodate a vegan (heavy on okra flavor, of all things) and baked it an extra 10 minutes to crisp up the edges. Incredibly moist, flavorful, basically melted in our mouths. A huge hit.
I made this dish for forty - using a mandolin made quick work of slicing the potatoes, which was the only time consuming part of the dish...I did use more olive oil in order to prevent the potatoes from sticking together and I baked them longer than suggested so that they were a lovely brown on top and had crispy bits (which were consumed rapidly!)
Delicious and beautiful, but needed much more salt. That may be because my homemade broth has no salt at all? Not sure if that's why. But I will definitely make this again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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