This is yummy as a vegetarian main or as a flavorful side dish. It is nourishing and satisfying. It takes a while but is not difficult, and the result is very welcome. Perfect for a crowd, or great leftovers.
Note: Scallions, green onions, or spring onions, are all the same thing.
Scallion, Potato, Roasted Pepper Cheese Bake with Harissa
2¾ pounds red bliss potatoes, peeled and chopped
½ cup good olive oil
2 large bunches scallions, trimmed and thinly sliced (about 2 cups)
6 garlic cloves, peeled and thinly sliced
Sea salt
⅔ cup heavy cream
3 large eggs plus 1 yolk, beaten
3 ounces Parmesan, finely grated
1 Tablespoon fresh lemon zest
1 teaspoon ground turmeric
5 ounces sharp cheddar, roughly grated
7 ounces Greek feta, roughly crumbled
1 (12-ounce) jar roasted red peppers, drained, patted dry and roughly chopped
½ cup fresh cilantro, roughly chopped
1 Tablespoon harissa paste (2 Tablespoons if the mild variety)
1 Tablespoon chopped fresh thyme leaves
Add the potatoes to a large pot and top with enough water to cover by about 1½ inches. Bring to a boil over medium-high, then lower the heat to medium, cover with a lid and cook until easily pierced with a knife, about 30 minutes. Drain well. Once cool enough to handle, mash them, and transfer them to a large bowl.
While the potatoes are cooking, add half the olive oil to a 12-inch oven safe skillet or an ovenproof skillet that is at least about 3 inches deep. Heat over medium. Once hot, add the spring onions and garlic and cook, stirring occasionally, until soft and lightly colored, about 6 minutes. Add the peppers, cilantro and harissa. Add ½ teaspoon salt, stir to combine, and set aside.
Heat the oven to 400 degrees Fahrenheit
Add the cream, eggs and yolk, Parmesan, lemon zest, turmeric, half the cheddar, and ½ teaspoon salt, to the potatoes in the large bowl. Mix until still a bit lumpy. Add the feta, and the spring onion mixture, and fold everything together.
Wipe the skillet clean, add the remaining olive oil, then transfer the skillet to the oven for about 5 minutes to heat up.
Remove from the oven and carefully add the potato mix. Level the top, sprinkle with the remaining Cheddar and the thyme, and return it to the oven.
Bake until golden and bubbling, 25 to 30 minutes. Remove from the oven and set aside for 15 to 20 minutes to firm up before serving. Serve warm, spooned directly from the pan.
Yum! Enjoy!
