Sausage and Provolone Potato Pie

Directions

In a large skillet over medium heat, cook the sausage and onion, breaking up the sausage, until browned, 4 to 5 minutes. Add the garlic and cook, 1 minute. Season to taste with pepper. In a large saucepan, cover the potatoes by 1 inch with well-salted water. Bring to a boil over high heat, then lower to a simmer. Cook the potatoes until tender, about 15 minutes. Meanwhile, coat the bottom and sides of a 9-inch springform pan with 1 Tbs. of the butter, then cover evenly with 1/4 cup of the panko. Position a rack in the center of the oven, and heat the oven to 400°F. Drain the potatoes well, and return them to the pot to steam, about 2 minutes. Add 2 Tbs. of the butter, the cream, eggs, Parmigiano, 1-1/2 tsp. salt, and 1/4 tsp. pepper, and mash thoroughly. Spread half of the mashed potatoes evenly in the prepared pan. Cover with 1 cup of the provolone, followed by the sausage and the remaining provolone. Top with the remaining potatoes, and smooth the top with a silicone spatula. Sprinkle the surface with the remaining 1/4 cup panko, and dot with the remaining 1 Tbs. butter. Bake until the top is golden-brown and the center is very hot, about 45 minutes. Let cool for 5 minutes before running a paring knife around the edge to release the pan. Cut into wedges and serve with a green salad, if you like.