Sformato

Ingredients

• 7 cups baking potato peeled cut into 2-inch pieces ( 3 pounds)
• 0.5 teaspoon pepper black
• 2 tablespoons butter 
• 2 large eggs lightly beaten
• 0.3 cup parsley fresh divided chopped
• 8  garlic cloves crushed
• 0.8 cup milk 2% reduced-fat
• 1.3 pounds onion sliced ()
• 1.5 teaspoons salt 
• 3 ounce bread white

Equipment

• food processor
• baking sheet
• oven
• knife
• springform pan
• dutch oven

Directions

1. Preheat oven to 35
2. Place bread in a food processor; pulse 2 times or until crumbly.
3. Sprinkle crumbs on a baking sheet; bake at 350 for 5 minutes or until golden. (Breadcrumbs should measure 1 1/2 cups.) Set aside. Increase oven temperature to 37
4. Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
5. Drain.
6. Melt butter in Dutch oven over medium-high heat.
7. Add onion and garlic; saut for 10 minutes or until browned.
8. Add milk, salt, and pepper; bring to a simmer over medium heat, stirring frequently. Reduce heat; simmer 3 minutes.
9. Place onion mixture in a food processor in batches, and process until smooth.
10. Add potato, and process until smooth.
11. Add 2 tablespoons chopped parsley and eggs; pulse 10 times or until combined.
12. Combine 1 1/4 cups breadcrumbs and 2 tablespoons chopped parsley; spread breadcrumb mixture into bottom of a 10-inch springform pan coated with cooking spray.
13. Spread potato mixture over breadcrumb mixture; sprinkle with 1/4 cup breadcrumbs.
14. Bake at 375 for 45 minutes or until golden brown. Run a knife around outside edge; cool 10 minutes.
15. Garnish with parsley sprigs, if desired.